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Antipasti orzo salad (Vg)


This is one of my favourite sides! you can make it in advance and it's bursting with flavour!

The orzo gives it good substance and it's full of fresh goodness, plus it's topped with a slightly sweet yet zingy pomegranate and lemon dressing that is to die for!

It's completely Vegan too so it's good to take to a party where there may be some dietary restrictions!


It makes prep easier too as it can be made (dressing and all) the night or morning before so no last-minute rushing round.


It's great not only on the day but I always make extra - then lunch is sorted - especially as the day after hosting, I never want to cook!




Perfect warm, cold, or room temperature, and be made in advance the night before, bursting with flavour and wonderful with just about every main you can think of!


This salad ticks all the boxes!


  • You may be tempted to pour the oil into the pan to fry the aubergine instead of taking the time to brush them with oil instead - don't do this! Aubergine is like a sponge and it will just soak up whatever is in the pan.

  • If you like you can also add griddled courgettes to this - just cook them the same way as the aubergine

  • If you're using the last of the jar of Roasted red peppers don't throw away that olive oil in the jar - it's amazing with some bread dipped into it or even as an alternative to plain olive oil for a dressing!



1 aubergine cut into slices or rounds approx ½ cm thick

3 jarred roasted red peppers roughly diced

A big bunch fresh of parsley (approx 30g) chopped

10 sundried or cherry tomatoes roughly chopped

Pinch oregano (approx 10 little leaves) - fresh is better

2 tablespoon olive oil

Zest of half a lemon

1 tablespoon of lemon juice

1 tablespoon Pomegranate molasses

350g Orzo

Boiling water mixed with 1 vegetable stock cube





  • Bring a large pot of water to a boil. add the vegetable stock cube and then add the orzo once bubbling, stir, cover, and place on a very low heat. Cook until tender but firm, about 7 or 8 minutes. Drain, rinse with cold water, and drain well again.

  • Brush each aubergine slice with a little olive oil and a sprinkle of salt and pepper and griddle or dry fry them in a pan till they start to brown.

  • Once they are all done chop them into half-cm cubes and add them to the orzo along with the peppers, parsley, tomato and oregano

  • Toss everything together along with the olive oil, lemon zest and juice, pomegranate molasses and salt and pepper

  • Adjust to taste and serve!




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