Protein Boost | Vegetarian Orzo Grinder Salad with Halloumi
Bocconcini & Homemade Italian Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
910 /serving
Italian deli vibes. Imagine the fixings of a grinder sandwich exploded into an easy salad. It’s overflowing with summery veggies and olives in a roasted garlic, oregano and red wine vinaigrette. Bocconcini is the cheese and orzo stands in for the hoagie bread.
We will send you:
- 280g Cherry tomatoes
- 2 Cucumbers
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15g Minced roasted garlic
- 140g Orzo
- 7g Honey
- 30ml Red wine vinegar
- 1g Dried oregano
- 30g Green olives
- 125g Halloumi
- 100g Mini bocconcini
Contains: Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
56 g
Saturated Fat
22 g
Sodium
1090 mg
Total Carb
68 g
Sugars
10 g
Protein
34 g
Fibre
6 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the tomatoes.
- Medium-dice the cucumbers.
- Chop the olives.
Make the orzo salad & serve
- In a large bowl, whisk the vinegar, oregano, garlic, honey and 3 tbsp oil (double for 4 portions).
- Add the orzo, tomatoes, cucumbers, olives, baby greens, bocconcini (tear if desired) and S&P; toss well.
- Divide the orzo salad between your plates. Bon appétit!
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