Orzo Salad with Cypriot-Style Cheese

Name: Orzo Salad with Cypriot-Style Cheese with cherry tomatoes, lemon & thyme
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 150 g Orzo; 1 piece Red onion; 1 piece Garlic; 1 piece Cucumber; 1 sachet(s) Sicilian-style herb mix; 10 g Fresh flat leaf parsley; 200 g Cypriot-style cheese; ⅔ sachet(s) Dried thyme; ½ piece Lemon; 250 g Red cherry tomatoes; ½ piece Low sodium vegetable stock cube; 2 teaspoon Balsamic vinegar; 2 teaspoon Extra virgin olive oil; 1 tablespoon Olive oil; 2 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

with cherry tomatoes, lemon & thyme

View our plans

The secret to perfectly grilled Cypriot-style cheese is timing - fry the cheese just before serving. Better too short than too long!

Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Orzo

½ piece

Red onion

½ piece

Garlic

½ piece

Cucumber

½ sachet(s)

Sicilian-style herb mix

5 g

Fresh flat leaf parsley

100 g

Cypriot-style cheese

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

Energy (kJ)3429 kJ

Calories820 kcal

Fat37.7 g

Saturated Fat23.7 g

Carbohydrate80.9 g

Sugar26.8 g

Dietary Fiber8.9 g

Protein35.8 g

Salt3.6 g

Potassium105.9 mg

Calcium18.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Oven Dish

•Paper Towel

•Large Salad Bowl

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, then add the Sicilian herbs. 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 and season with pepper.
In a salad bowl, combine the thyme with the extra virgin olive oil, the rest of the honey, two thirds of the parsley and 1 tbsp 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.

Transfer the orzo, cucumber and roasted vegetables to the salad bowl and mix well to combine.
Serve the orzo on deep plates and top with the Cypriot-style cheese.
Garnish with the rest of the parsley.