Orzo Salad with Crispy Salami Ribbons
with zesty lemon cream cheese & mini Roma tomatoes
Salami is originally from Italy. Something that's incorporated into almost all types of salami is garlic, which accounts for its strong smell.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
3 slice
Salami
½ unit
Garlic
½ unit
Red onion
½ unit
Courgette
5 g
Fresh celery leaves
(Contains: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
¼ unit
Lemon
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
50 g
Mini Roma tomatoes
Not included in your delivery
½ unit
Low sodium vegetable stock cube
½ teaspoon
Balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
White wine vinegar
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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 rinse under cold water.
- Meanwhile, cut the salami into ribbons. Chop the onion and crush or mince the garlic.
- Quarter the courgette lengthways and then thinly slice it. Finely chop the celery leaves.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the salami for 3 - 4 minutes until done, then transfer to a plate lined with kitchen paper.
- In the same pan, fry the onion with the garlic and courgette for 4 minutes.
- Add the celery leaves and fry for 1 more minute.
- Deglaze with the balsamic vinegar, then season to taste with salt and pepper.
- Grate the Parmigiano Reggiano with a microplane.
- In a salad bowl, combine the extra virgin olive oil with the honey and white wine vinegar. Season to taste with salt and pepper.
- Finely chop the basil and cut the lemon into six wedges.
- In a small bowl, combine the cream cheese with the basil and the juice of one lemon wedge per person. Season to taste with salt and pepper.
- Halve the tomatoes and transfer to the salad bowl, along with the vegetables and the orzo. Toss well to combine, then serve on deep plates.
- Top with the cream cheese and scatter over the salami.
- Garnish with the Parmigiano Reggiano and serve the rest of the lemon wedges alongside.
