Description
This easy lemon orzo salad with feta is a perfect way to welcome in spring. Serve it with your favourite protein, such as shrimp, chicken or even chickpeas.
Ingredients
Units
Scale
- 1 1/3 cup orzo (dry)
- 1 lb shrimp (peeled, deveined)
- 1/3 cup extra virgin olive oil, plus more for tossing with shrimp
- 1 1/2 tsp lemon pepper seasoning
- 2 tbsp tahini (runny, or drippy tahini is best)
- 2 tbsp lemon juice, plus the zest from half a lemon
- 1 garlic clove, grated
- 1/2 tsp kosher salt
- 1 1/2 cups cherry tomatoes (halved)
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped parsley
- 1/4 chopped dill
- 1/4 chopped mint
- flaky salt (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Drain and set aside. Drizzle with a little olive oil to avoid it clumping together.
- Meanwhile, dry the shrimp well with paper towel. Toss with a drizzle of olive oil and the lemon pepper seasoning. Add a pinch of salt if needed (depends on the type of lemon pepper seasoning used, most have salt added already).
- Heat a large skillet over medium heat. Once hot, add the shrimp and cook for two to three minutes per side, or until cooked through and bright pink. Remove and set aside.
- In a jar, or bowl, whisk together the 1/3 cup olive oil, tahini, lemon juice and zest, garlic and salt.
- In a large serving bowl, add the orzo, shrimp, tomatoes and olives. Pour the dressing over and toss to combine. Add the fresh herbs and toss again.
- Serve and enjoy. Season with flaky salt and black pepper to taste. Enjoy!
Notes
Deglaze the skillet: after the shrimp have been cooked, remove them and set aside. But don’t waste the browned bits on the skillet. Deglaze with butter and a splash of water (or white wine/broth). Let it get all bubbly and then scrape up those bits and pour it over top of the shrimp.