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Italian Orzo Salad | With Oven-Roasted Broccoli & Pecorino
(0)
35 min
Quick
Gurkerl Küche
Ein herrlich aromatischer italienischer Hauptspeisensalat: Im Backrohr zart gerösteter Brokkoli trifft auf al dente gekochte Risoni-Pasta, sonnengetrocknete Paradeiser, Rucola, geröstete Mandelblättchen und würzigen Pecorino.
Ingredients
Preparation method
Roast broccoli in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the broccoli, divide into small florets, and peel and dice the stalk. Peel and finely chop the garlic. On the baking sheet, toss the broccoli florets with 2 tbsp olive oil, chopped garlic, a pinch of salt, and chili flakes.
Roast in the preheated oven for 18–20 minutes until the tips of the broccoli are lightly browned and wonderfully aromatic.
Chef's tip
The salad tastes fantastic lukewarm, but is also ideal as an aromatic meal prep for the next day.
If you prefer it even creamier, you can also fold in some creamy fresh goat cheese or ricotta before serving.
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