This spring salad is fresh tasting, colourful, easy to prepare and sure to become your most favourite. Grilling asparagus and peppers brings out their natural sweetness, making the flavours even more intense.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
1 lb (500 g) Asparagus, trimmed or Zuchini
2 Greenhouse Sweet Peppers, seeded and quartered
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1-1/3 cups (325 mL) orzo pasta
1/3 cup (75 mL) chopped sun-dried tomatoes
1 tsp (5 mL) grated lemon rind
4 tsp (20 mL) lemon juice
2 tsp (10 mL) Liquid Honey
3/4 cup (175 mL) Herb spiced goat cheese, crumbled
Chives and Dill
In bowl, toss together asparagus, peppers, 1 tbsp (15 mL) of the oil, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender- crisp and lightly charred, 5 to 8 minutes. Return to bowl and let cool. Cut into bite size pieces.
Meanwhile, in large pot of boiling salted water, cook orzo for 7 minutes. Stir in sun-dried tomatoes; cook for 1 minute or until orzo is tender. Drain and rinse with cold water. Drain again and place in serving bowl. Stir in grilled vegetables.
In bowl or measuring cup, combine lemon rind, lemon juice and honey; whisk in remaining oil. Pour dressing over orzo mixture. Add cheese, chives and dill; toss to coat. Sprinkle with pine nuts, if using.
11 g protein
14 g fat
40 g carbohydrates
5 g fibre