Roasted Roots & Orzo Squeeze Salad
Perfect for picnics or stellar as a side, this dish brings a bit of savoury goodness to any meal while a squeeze of Cheese ‘n’ Chive adds extra creaminess and a little more herb.While this roasted root salad recipe calls for Primula Cheese ‘n’ Chive, you can always use Primula Light Cheese for the same delicious flavour with 40% less fat.
What you need
- 6 carrots, peeled and sliced
- 6 parsnips, peeled and sliced
- 300g orzo
- 150g Primula Cheese ‘n’ Chive
- 2 celery sticks, sliced
- 100g spinach
- ¼ red cabbage, finely sliced
- A handful of coriander, chopped
- Watercress, to garnish
- Chilli flakes (optional)
How you do it
Preheat your oven to 200°C
Place the carrots and parsnips in an ovenproof dish and bake for 30-40 minutes, until golden.
Cook the orzo according to pack instructions.
Drain the orzo and combine with Primula Cheese.
Stir the celery, cabbage, spinach, roasted vegetables and coriander through the mixture.
Garnish with watercress and chilli flakes.
Serve, savour, and share this recipe!
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