About the Recipe
This orzo with lentils, raw zucchini and a bright lime dressing is gentle in flavour yet full of character. Fresh herbs, a little heat from the jalapeños and the crunch of pistachios bring everything into balance. A dish that captures the spirit of summer without overstating it – simple, honest and deeply satisfying.
Ingredients
½ cup (100 g) green lentils
½ cup (90 g) orzo
¼ cup (60 ml) olive oil
Juice of 1 lime
1 tbsp finely chopped jalapeños
Salt
Pepper
1 medium zucchini, halved lengthwise and sliced into half-moons
2 tbsp roughly chopped pistachios
1 bunch mint, finely chopped
1 bunch parsley, finely choppe
Preparation
Cook the Lentils and Orzo
Bring the lentils to a boil in a pot of generously salted water. After 9 minutes, add the orzo and continue cooking until both are tender. Drain well
Make the Dressing
In a large bowl, whisk together the lime juice, olive oil and jalapeños. Season with salt and pepper
Assemble the Salad
Add the zucchini to the dressing. Add the warm lentil and orzo mixture and toss to combine. Season to taste with salt and pepper
Serve
Finish with the herbs and pistachios
Tip: This is just as delicious served cold as an orzo salad