Orzo Salad with Shrimp & Avocado
with goat's cheese, curried Hollandaise dressing & cherry tomatoes
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
120 g
Shrimp
(Contains Crustaceans)
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
125 g
Red cherry tomatoes
40 g
Fresh goat's cheese
(Contains Milk)
½ piece
Apple
½ piece
Avocado
25 g
Hollandaise sauce
(Contains Milk, Egg)
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
¼ piece
Lemon
5 g
Fresh flat leaf parsley & chives
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a lidded pot or saucepan.
- Cook the orzo for 10 - 12 minutes, covered, then drain and set aside.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Halve the cherry tomatoes.
- Core the apple and cut it into thin matchsticks.
- Finely chop the chives and the parsley.
- Juice a quarter lemon per person into a bowl. Add the Hollandaise sauce, the honey and the curry powder. Mix well to combine, then season to taste with salt and pepper.
- In the meantime, heat a clean wok or deep frying pan over high heat and toast the sunflower seeds for 1 - 2 minutes.
- Remove from the pan and set aside. Heat a drizzle of olive oil in the same pan and fry the shrimp for 3 minutes over medium-high heat.
- Season to taste with salt and pepper.
- Transfer the orzo, avocado, apple, cherry tomatoes and half of the fresh herbs to a salad bowl.
- Add 1 tbsp per person of the curry dressing, toss well to combine and season to taste with salt and pepper.
- Serve the orzo salad on plates and top with the shrimp. Crumble over the goat's cheese and garnish with the sunflower seeds and the rest of the fresh herbs.
- Serve with the rest of the dressing as preferred.