(Image: Squeaky Bean)
Each week we share dishes from our rich and diverse food scene. This week we share this gorgeous tuna orzo sharing salad by Squeaky Bean. Ingredients: - 100g orzo pasta
- 1 small lemon, juice and zest
- 2 tbsp wholegrain or Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp crushed chillies (or to taste)
- 1/2 tsp fennel seeds, toasted (optional)
- 1 bunch spring onions, white and light green parts finely sliced
- 100g cherry tomatoes, halved
- 150g radishes, halved and thinly sliced
- 1/2 cucumber, quartered and sliced
- 50g capers (optional)
- 50g cornichon, sliced (optional)
- 50g rocket or other mixed greens
- 20g dill, leaves picked
- 1 can of tuna
- Salt and freshly ground black pepper, to taste
Method: - Cook the orzo in plenty of salted, boiling water until tender. Rinse with cold water and drain.
- In a small bowl, whisk the lemon juice, zest, mustard, olive oil, chilli and fennel seeds.
- In a large bowl, mix the orzo with the spring onions, cherry tomatoes, radishes, cucumber, capers and cornichon. Toss with the dressing.
- Rest for 30 mins in the fridge for the flavours to meld, toss again before serving.
- Add the greens and dill just before serving.
- Gently mix through the tuna or arrange on top.
If you have a recipe you would like to share, please email it along with a picture to maryam.qaiser@reachplc.com.
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