Orzo Salad with Cypriot-Style Cheese
with cherry tomatoes, lemon & thyme- Tarwe
- Melk (inclusief lactose)
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
The secret to perfectly grilled Cypriot-style cheese is timing - fry the cheese just before serving. Better too short than too long!
Ingredients
75 g
Orzo
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
½ piece
Red onion
½ piece
Garlic
¼ piece
Cucumber
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Dried thyme
¼ piece
Lemon
125 g
Red cherry tomatoes
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the orzo for 10 - 12 minutes, then drain and set aside (see Tip).
- Cut the onion into half rings and thinly slice the garlic. Dice the cucumber.
Tip: if preferred, you can also rinse the orzo under cold water at this stage.
- Transfer the onion, garlic and cherry tomatoes to an oven dish. Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper, then toss well to coat.
- Roast the vegetables in the oven for 15 minutes.
- Pat the Cypriot-style cheese dry with kitchen paper and cut into three slabs per person.
- Juice the lemon and finely chop the parsley.
- Heat a clean non-stick frying pan over medium-high heat. Fry the cheese for 2 - 3 minutes per side (see Tip).
- Stir in half of the honey, then add the thyme and season with pepper.
- Deglaze the pan with 0.5 tbsp of lemon juice per person.
Health Tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time.
- In a salad bowl, combine the orzo, cucumber and roasted vegetables with the Sicilian-style herbs, the extra virgin olive oil, the rest of the honey, two thirds of the parsley and 1 tbsp lemon juice per person.
- Serve the orzo on deep plates and top with the Cypriot-style cheese.
- Garnish with the rest of the parsley.
