You'll need
1 cup orzo
400 ml hot water
60 ml vegetable oil
1/2 bunch parsley
3 scallions
2 red peppers
6-7 pickled gherkins
1 cup canned corn (210 g)
Juice of 1/2 lemon
1 tbsp pomegranate molasses
1 tsp salt
1 tsp red pepper flakes
Here's how
Heat the vegetable oil in a suitable pan.
Add the orzo and sauté, stirring constantly, for about 5 minutes until the orzo turns golden brown.
Pour in the hot water, stir, and cover the pan.
Let it simmer on low heat for 20 minutes until the orzo absorbs the water.
Turn off the heat and let the orzo cool.
Finely chop the scallions.
Dice the pickled gherkins and red peppers into small cubes.
Finely chop the parsley.
Once the orzo is cooled, transfer it to a large mixing bowl.
Add the canned corn, chopped vegetables, and parsley.
Pour in the lemon juice, pomegranate molasses, salt, and red pepper flakes. Mix everything thoroughly.
Transfer the salad to a serving plate and enjoy!