Wild Garlic Orzo Salad

Wild Garlic Orzo Salad

4 from 1 vote
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Course: Salads Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 200kcal


  • 500g orzo
  • 4 tomatoes, cut into wedges
  • Handful of almonds, roasted and chopped in half
  • 200g spinach, chopped
  • Finely grated parmesan to taste
  • 100g pesto of your choice
  • Handful of Kalamata olives
  • 1 tbsp za’atar
  • Olive oil, salt + pepper


  • Heat your oven to 150C. Cook your orzo in salted boiling water until al dente, then drain, rinse with cold water and put in a bowl. Stir through a drizzle of olive oil and set aside.
  • Toss the tomato wedges with a drizzle of olive oil, the za’atar and a little salt. Arrange in a single layer on a lined baking tray and roast until charred, around 30 mins.
  • Meanwhile, it’s time to mix everything into the orzo. Stir through your pesto, 3/4 of the almonds, the olives and the spinach. Taste, then add parmesan, salt and pepper.
  • When you’re tomatoes are done, stir through half of them, keeping the rest aside. To serve, arrange the orzo on a large platter and scatter over the last of the tomatoes and almonds. Garnish with more parmesan and pepper. Serve at room temperature.


Calories: 200kcal

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