Orzo Salad with Cypriot-Style Cheese
with cherry tomatoes, lemon & thyme
The secret to perfectly grilled Cypriot-style cheese is timing - fry the cheese just before serving. Better too short than too long!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ piece
Red onion
½ piece
Garlic
½ piece
[Persian] cucumber
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley
(May be present Celery)
100 g
Cypriot-style cheese
(Contains Milk)
⅓ sachet(s)
Dried thyme
¼ piece
Lemon
125 g
Red cherry tomatoes
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the orzo for 10 - 12 minutes, then drain and set aside (see Tip).
- Cut the onion into half rings and thinly slice the garlic. Dice the cucumber.
Tip: if preferred, you can also rinse the orzo under cold water at this stage.
- Transfer the onion, garlic and cherry tomatoes to an oven dish. Drizzle with the olive oil and the balsamic vinegar, then add the Sicilian herbs. Season with salt and pepper, then toss well to coat.
- Roast the vegetables in the oven for 15 minutes.
- Pat the Cypriot-style cheese dry with kitchen paper and cut into three slabs per person.
- Juice the lemon and finely chop the parsley.
- Heat a clean non-stick frying pan over medium-high heat. Fry the cheese for 2 - 3 minutes per side (see Tip). Stir in half of the honey and season with pepper.
- In a salad bowl, combine the thyme with the extra virgin olive oil, the rest of the honey, two thirds of the parsley and 1 tbsp lemon juice per person.
Health Tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time.
- Transfer the orzo, cucumber and roasted vegetables to the salad bowl and mix well to combine.
- Serve the orzo on deep plates and top with the Cypriot-style cheese.
- Garnish with the rest of the parsley.