Warm Orzo and Cauliflower Salad
with toasted almonds, spinach, zucchini and a creamy orange mustard vinaigrette
Informations supplémentaires
30 min.
|
680 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Cut the cauliflower into bite-sized pieces. Cut the zucchini into half-rounds. Thinly slice the onion.
2. Cook the orzo
Add the orzo to the pot of boiling water and cook for 6-8 minutes or until tender. Drain then toss with a drizzle of oil, salt and pepper. Keep warm.
3. Toast the seeds
Warm up a large pan over medium-high heat. Roast the nuts for 3-4 minutes or until browned. Remove from the pan.
4. Cook the cauliflower
Add a generous drizzle of oil to the pan. Add the cauliflower, the zucchini, half of the onion and the spices. Add salt and pepper. Mix and cook for 4-5 minutes or until browned. Add the spinach and cook 1-2 minutes.
5. Make the sauce
In a bowl, whisk the jam with the Dijon mustard, a generous drizzle of oil and 1 tsp. of cider or wine vinegar. Add salt and pepper, to taste.
6. Plate your dish
Mix the orzo with the vegetables and the rest of the onion. Serve with the vinaigrette. Bon appétit!
180gOrzo
1unitCauliflower
30gPumpkin Seeds
30mlOrange Jam
30mlDijon Mustard
15gSlivered Almonds
40gBaby Spinach
1unitZucchini(s)
9gSpice Mix (Vadouvan Curry,Mustard Powder,Onion Powder,)
1unitRed Onion(s)
What you need
Pan, Bowls, Pot, Strainer, Whisk.
680 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
28g
43%
cholesterol
0mg
fiber
12g
48%
protein
24g
saturated
4g
20%
sodium
164mg
7%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg