Dr Emily Leeming’s Charred Courgette and Orzo Salad
This colourful orzo salad features roasted courgette, chickpeas and dollops of torn mozzarella to make a vibrant lunch with 11g of fibre per serving. It works just as well for a barbecue as it does for a packed lunch.
Ingredients
| 8 | courgettes, halved lengthways |
| 4 tbsp | extra virgin olive oil |
| 200g | orzo |
| 60g | flaked almonds |
| 1 x 400g tin of | chickpeas, drained and rinsed (240g drained) |
| zest and juice of 1 | lemon |
| 1 | garlic clove, minced |
| a large bunch of | basil, leaves only, finely chopped |
| a small bunch of | parsley, leaves only, finely chopped |
| 6 | sundried tomatoes, finely sliced |
| 2 x 250g | balls of mozzarella, torn into pieces |
| sea salt and black pepper |
Method
Preheat the oven to 250°C/230°C fan and line a baking sheet with baking paper.
Score the cut sides of the courgettes in a criss-cross pattern and place them cut side up on the lined baking sheet. Drizzle with 2 tablespoons of the olive oil, sprinkle with a good pinch of salt and cracks of black pepper. Roast for about 45 minutes until golden and lightly charred.
Meanwhile, cook the orzo according to the packet instructions. Drain and stir through the other 2 tablespoons of olive oil to stop it sticking. Leave to cool.
Toast the flaked almonds in a hot, dry frying pan over a medium heat for a few minutes, stirring, until golden. Set aside.
In a large bowl, combine the chickpeas, lemon zest and juice, garlic, basil, parsley and sundried tomatoes.
Chop each roasted courgette half into 3–4 angled pieces. Add them to the bowl along with the cooled orzo and mozzarella. Season to taste with salt and pepper, then stir through the toasted almonds just before serving. Serve at room temperature.
Tips: This salad works beautifully with courgettes charred on the BBQ instead of roasted. Swap mozzarella for feta if you’d like a sharper, tangier flavour.
Nutrition per serving: Fibre 11g | Protein 28g
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