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Very finely chop 1 large shallot. Place in a small bowl with the finely grated zest and juice of 1 lemon, 1 tbsp white wine vinegar and 1 1/2 tsp salt. Stir and let sit for 10 minutes to quick pickle the shallot. Meanwhile cook 225g orzo pasta until al dente, then drain and rinse under cold water. In a large bowl, combine 3 tbsp extra-virgin olive oil, 2 tbsp tahini and 2 tsp harissa. Stir in the shallot, lemon juice and vinegar mixture, along with 1 can drained and rinsed chickpeas. Then mix in the cooked orzo, 1 bunch chopped flat-leaf parsley, 2 tbsp capers, 1 cup halved cherry tomatoes and 1 cup diced cucumber. Season with a little freshly ground black pepper and add salt if desired. (Serves 2 as a main meal or 4 as a side dish. Focaccia bread is a good accompaniment.)
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