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Herby orzo & lemon salad served on a plate

Herby orzo & lemon salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day 

  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal410
fat18g
saturates3g
carbs50g
sugars5g
fibre3g
protein12g
salt0.4g
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Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 red onion , finely chopped
  • 1 garlic clove , finely grated
  • ½ tbsp light brown soft sugar
  • 350g orzo
  • 50ml extra virgin olive oil
  • 1 large lemon , juiced
  • 1 small bunch of basil , finely chopped
  • 1 small bunch parsley , finely chopped
  • 2 tbsp capers , drained and rinsed
  • 50g flaked almonds , lightly toasted

Method

  • STEP 1

    Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.

  • STEP 2

    Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside. 

  • STEP 3

    Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

Goes well with

Recipe from Good Food magazine, August 2020

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A star rating of 5 out of 5.8 ratings
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