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Sicilian Orzo Salad | Fresh Weeknight Cooking
(0)
25 min
Quick
Knuspr-Küche
Mediterraner Sattmacher-Salat mit bissfestem Orzo, sanft gebratenem Fenchel, fruchtigen Orangenfilets, würzigen Oliven und feinem Pecorino.
Preparation method
Cook the orzo pasta in boiling, well-salted water according to package instructions until al dente (approx. 8–9 minutes). Then drain, rinse briefly with cold water, and toss with 1 tbsp olive oil so it does not stick together.
Wash the fennel and set aside the delicate fennel fronds for garnish. Halve the bulb, cut out the core, and slice the fennel into thin strips. Heat 1 tbsp olive oil in a pan and gently sauté the fennel strips over medium heat for 4–5 minutes until lightly browned and tender-crisp. Season lightly with salt and pepper.
Toast the pine nuts in a small pan without oil until golden brown and let cool on a plate. Peel the oranges with a sharp knife, removing all of the white pith. Segment the oranges and catch any juice in a bowl.
Chef's tip
Ideal for meal prep: The salad tastes even more flavorful once the flavors meld and keeps fresh in a sealed container in the refrigerator for up to 2 days.
For a vegan version, simply replace the Pecorino with toasted flaked almonds or a plant-based cheese alternative.
Ingredients
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