Orzo and roasted broccoli salad

A simple salad with orzo pasta, roasted broccoli, chickpeas, apple, and tahini dressing. Pasta salads are among the easiest to prepare, and you can serve them as they are for a light and fresh meal or as an appetizer. This time, I was craving broccoli, which inspired me to create the following recipe.

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Portions: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 200 g orzo pasta

• 1 medium-sized broccoli

• 200 g chickpeas

• 1 apple

• 1 handful of soaked almonds

• Salt, pepper

• Olive oil

• Lemon juice

Dressing ingredients:

• 2 tablespoons tahini

• 1 tablespoon mustard

• Juice of 1 lemon

• 1 teaspoon honey

• 1 clove of minced garlic

• Salt, pepper

Method:

1. Preheat the oven to 200 degrees Celsius. Cut the broccoli into small florets, keeping them in the shape of tiny trees. Only cut the stem and gently break the upper part. Place them in a tray and drizzle with a little olive oil, salt, pepper, and lemon juice. Roast them for about 20-25 minutes until lightly browned around the edges.

2. Meanwhile, cook the orzo pasta according to the instructions on the package. Boil them in salted water that has been brought to a boil. Add the orzo when the water is boiling and cook for 8-10 minutes. Once cooked, rinse them under a stream of cold water and set them aside.

3. For the dressing, mix all the ingredients in a small bowl until well combined.

4. In a large bowl, combine the cooked orzo pasta, roasted broccoli, chickpeas, apple slices, soaked almonds, and dressing. Mix everything well, and the salad is ready to be served.

5. Enjoy!