Mediterranean Orzo, Bean & Butternut Squash Salad
Warm & Nutritious
Mediterranean Orzo, Bean & Butternut Squash Salad
A warming Mediterranean-style salad with orzo, mixed beans and butternut squash — high in fibre and plant protein. Recipe by a registered nutritionist.
Ingredients
- 80g orzo pasta
- 150g butternut squash (grated)
- 125g butter beans (drained and rinsed)
- 125g red kidney beans (drained and rinsed)
- Salt to taste
- 2-3 gem lettuce leaves
- 1 tsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp dried mixed herbs
- 1/2 tsp ground coriander
- Freshly ground black pepper to taste
- Pinch of turmeric powder
Method
- Bring a small saucepan of water to the boil. Cook the orzo for 7 minutes, then drain and set aside.
- Heat the oil in a non-stick pan over medium-low heat. Add the cumin seeds and let them pop.
- Add the butter beans and kidney beans. Cover and cook on low heat for 6 minutes.
- Add the grated butternut squash and stir well. Cook on low heat for a further 4 minutes.
- Add the mixed herbs, coriander, turmeric, salt and lettuce leaves. Stir for one minute.
- Add the cooked orzo to the pan and mix thoroughly. Cook for 2 minutes, then serve.
Nutrition per Serving
424kcal
20gProtein
20gFibre
79gCarbs
6gFat
