This pasta salad is perfectly portable with no danger of the pasta going ‘clumpy’. The aromatic tarragon adds a twist of anise flavour to the earthy taste of broad beans. The preserved lemon and lots of lemon zest keeps this salad feeling fresh and lively. Adding a few chilli flakes looks pretty and adds a little spiciness. There is a negligible amount of oil in the salad which keeps the calorie count down but you could add a little olive oil if you really wanted. I’m using American cup measures here as it seems much more straightforward for this recipe.
Ingredients (serves 2)
1 cup cooked orzo, drained but not rinsed
1/3 cup finely chopped red onion
A few pinches of sugar
A splash of wine or cider vinegar
1 tbsp of finely chopped preserved lemon
1/2 cup cooked, skinned broad beans
Zest of 1/2 a lemon
1 tsp walnut oil
Chilli flakes (to taste)
Pinch of dried tarragon
Salt to taste
Method
[Edit: recipe amended in the light of the first few post below.]
Ingredients (serves 2)
1 cup cooked orzo, drained but not rinsed
1/3 cup finely chopped red onion
A few pinches of sugar
A splash of wine or cider vinegar
1 tbsp of finely chopped preserved lemon
1/2 cup cooked, skinned broad beans
Zest of 1/2 a lemon
1 tsp walnut oil
Chilli flakes (to taste)
Pinch of dried tarragon
Salt to taste
Method
- Mix together the chopped red onion, sugar and vinegar. Leave to marinate for at least an hour. The longer you leave it, the ‘pinker’ it will become!
- For preference, assemble the salad whilst the orzo is still warm. It will absorb more flavour.
- To assemble the salad, mix together the orzo, beans, red onion, preserved lemon, lemon zest, walnut oil, tarragon and chilli flakes. Add salt to taste.
[Edit: recipe amended in the light of the first few post below.]
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