You may have come here expecting an enticing image with colours of bright orange mangoes paired on a creamy background of rice pudding. One where dainty tarts are carefully decorated with just the right amount of pistachio dusting.
Instead I have for you this salad. One that was created by my sister Zainab. You see, she’s been having a go at me for not posting this recipe especially since I beg her to make it every time she comes. It’s not the most exciting mix of ingredients really, whatever vegetables and greens you have lying in the fridge.
But its the dressing that’s my favourite here. I have long been a fan of of the lemon and mint combination, my go to drink to order whenever we eat out. Zainab’s too. Here, it’s bottled in a dressing. That same cool refreshing taste atop ice cold crunchy greens. Salad in a cocktail glass?
I promise to be back with something sweet. Whilst it may not be the rice pudding tarts with mango coulis (they disappeared before a camera came close to them), it is a promise of something sweet. And maybe even chocolatey.
Orzo Salad with Lemon Mint Dressing
3 tbs olive oil
1 tbs lemon juice
1/2 clove garlic
1 tbs mint leaves, very finely chopped
1/2 tsp sea salt
1/2 tsp chili flakes
2 cups mixed greens like arugula, baby spinach
1/2 green pepper, chopped
1 cucumber, quartered lengthways and chopped
10 cherry tomatoes halved
2 tbs pine nuts, toasted
Boil the orzo according to manufacturer’s directions and set aside. In a jar, mix together olive oil, lemon juice, garlic, mint leaves, salt and chili. Close the jar and shake vigorously. In a large bowl mix together the rest of the salad ingredients. Toss through the orzo, drizzle with the dressing and serve topped with pine nuts.