LEARN HOW TO MAKE A QUICK SUMMER ORZO SALAD RECIPE AT HOME!
LAY HO MA! This quick summer salad recipe is simple and yet brings incredible complex flavours and textures. If you have pesto made on hand, then this will be a breeze! Join me in this episode and learn how to make a fast summer orzo salad recipe right at home! Let's begin
SALAD INGREDIENTS:
250g cherry tomatoes
salt and pepper to taste
1 tbsp olive oil
2 cups canned chickpeas
1/2lb orzo
300g asparagus
2 peaches
PESTO INGREDIENTS:
40g basil
1/4 cup almonds
1/4 tsp salt
pepper to taste
1 piece garlic
50g parsley
2 tbsp hemp hearts
1/3 cup olive oil
lemon wedges
Directions:
1. Preheat the oven to 400F
2. Bring a pot of water to boil for the orzo
3. Slice the cherry tomatoes in half and place them into a mixing bowl. Season with some salt and pepper, then toss to coat
4. Place the tomatoes onto a tray lined with parchment paper
5. Rinse and drain the canned chickpeas and add them to the mixing bowl. Toss the chickpeas with the residual oil. Place them onto the same baking tray as the tomatoes and spread everything out
6. Bake in the oven for 20min
7. Boil the orzo to package instructions (in this case 8min)
8. Break off the wooden ends of the asparagus and chop into bite sized pieces. Place the asparagus into a mixing bowl, then season with salt and pepper and a drizzle of olive oil
9. Toss the asparagus to coat. Then, transfer onto another baking tray lined with parchment paper
10. After 20min, add the asparagus into the oven and bake for another 15min
11. When the orzo is cooked, rinse and drain in cold water. Place the orzo in a large mixing bowl
12. Make the pesto by adding the pesto ingredients to a blender and blend on medium low (use a tamper is necessary)
13. When the veggies are roasted, let them cool for 5-8min
14. Thinly slice the peaches and add them to the orzo. Assemble the salad by adding in the roasted veggies and pesto. Mix well to combine
15. Plate the salad and serve with some lemon wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZfaq chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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