Orzo Salad with Crispy Salami Ribbons

Name: Orzo Salad with Crispy Salami Ribbons with zesty lemon cream cheese & mini Roma tomatoes
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Orzo; 6 slice Salami; 1 piece Garlic; 1 piece Red onion; 1 piece Courgette; 10 g Fresh celery leaves; 20 g Parmigiano Reggiano DOP; 10 g Fresh basil; ½ piece Lemon; 50 g Cream cheese; 100 g Mini Roma tomatoes; 1 piece Low sodium vegetable stock cube; 1 teaspoon Balsamic vinegar; 2 teaspoon Honey [or plant-based alternative]; 2 teaspoon White wine vinegar; 1 tablespoon Olive oil; 2 tablespoon Extra virgin olive oil; to taste Salt and pepper

with zesty lemon cream cheese & mini Roma tomatoes

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Salami is originally from Italy. Something that's incorporated into almost all types of salami is garlic, which accounts for its strong smell.

Allergens:

Tarwe

•Selderij

•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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

3 slice

Salami

½ piece

Garlic

½ piece

Red onion

½ piece

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 piece

Lemon

25 g

Cream cheese

(Contains: Melk (inclusief lactose))

50 g

Mini Roma tomatoes

Not included in your delivery

½ piece

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

Energy (kJ)2967 kJ

Calories709 kcal

Fat36.2 g

Saturated Fat11.4 g

Carbohydrate70.3 g

Sugar16 g

Dietary Fiber8.9 g

Protein22.4 g

Salt1.6 g

Potassium517.8 mg

Calcium55 mg

Iron1.4 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

•Plate

•Pan

•Tall-Sided Pan

•Paper Towel

•Salad Bowl

•Small Bowl

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.