Orzo, chickpea, grilled courgette and hemp seed salad
( SERVES 4 )
Hemp seeds add a subtle nutty note to this salad.
|1||Lemon, zest and juice|
|4 Tbsp||Pams Superfoods hemp seed oil|
|1 serving||Sea salt and cracked black pepper|
|3||Courgettes, trimmed and sliced in half lengthwise|
|1 Tbsp||Harissa paste, or other chilli paste|
|400 g||Tin chickpeas, drained and rinsed|
|1||Yellow capsicum, seeded and finely sliced|
|1 handful||Coriander leaves|
|1 Tbsp||Pams Superfoods hulled hemp seeds|
- Make the dressing, combine the oil, lemon zest and juice and honey in a large bowl. Season with salt and freshly ground black pepper.
- Cook the orzo in a saucepan of boiling water until al dente, about 10 minutes. Drain in a fine colander then run under cold water to arrest cooking. Drain well a second time before adding to the dressing and mixing well.
- Place the courgette on a grill tray, cut-side-up. Spread each half with a little harissa then place under the hot grill. Keep an eye on them and remove when they colour and the flesh is bite-tender. Check by piercing with a small sharp knife. Remove from grill and leave to sit.
- Mix the chickpeas and yellow capsicum into the orzo. Slice the courgette into bite-sized pieces and add to the salad bowl with the coriander. Spoon into a serving bowl and sprinkle over the hemp seeds.
See more of Kathy's hemp recipes