Orzo Salad
Ingredients
500 grams (1 pound) dried orzo pasta
Salt
1 clove garlic, mashed to a paste
200 ml (7 ounces) plain whole milk yogurt, preferably Greek
125 ml ( 1/2 cup) mild-flavoured olive oil
50 ml ( 1/4 cup) champagne vinegar
2 ml ( 1/2 tsp) cumin powder
2 ml ( 1/2 tsp) ground black pepper, more to taste
5 ml (1 tsp) kosher salt, more to taste
125 grams ( 1/4 pound) sea beans (also called samphire or glass-wort), washed, dried and coarsely chopped (sold in specialty stores)
175 ml ( 3/4 cup) finely chopped red onion
12 large basil leaves, thinly sliced crosswise
Directions
Cook pasta in pot of salted boiling water until just beyond al dente, 8 to 10 minutes. Drain and reserve.
In small bowl, whisk garlic with yogurt and olive oil. Add vinegar, continuing to whisk, followed by cumin, black pepper and kosher salt.
In large serving bowl, toss orzo with dressing. Add sea beans, red onion and basil and toss until thoroughly combined. Adjust seasoning to taste and refrigerate, covered, or serve immediately. Makes 4 to 6 servings.
500 grams (1 pound) dried orzo pasta
Salt
1 clove garlic, mashed to a paste
200 ml (7 ounces) plain whole milk yogurt, preferably Greek
125 ml ( 1/2 cup) mild-flavoured olive oil
50 ml ( 1/4 cup) champagne vinegar
2 ml ( 1/2 tsp) cumin powder
2 ml ( 1/2 tsp) ground black pepper, more to taste
5 ml (1 tsp) kosher salt, more to taste
125 grams ( 1/4 pound) sea beans (also called samphire or glass-wort), washed, dried and coarsely chopped (sold in specialty stores)
175 ml ( 3/4 cup) finely chopped red onion
12 large basil leaves, thinly sliced crosswise
Directions
Cook pasta in pot of salted boiling water until just beyond al dente, 8 to 10 minutes. Drain and reserve.
In small bowl, whisk garlic with yogurt and olive oil. Add vinegar, continuing to whisk, followed by cumin, black pepper and kosher salt.
In large serving bowl, toss orzo with dressing. Add sea beans, red onion and basil and toss until thoroughly combined. Adjust seasoning to taste and refrigerate, covered, or serve immediately. Makes 4 to 6 servings.
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