Beetroot Buddha Bowl
This colourful and versatile bowl makes for a great, healthy lunch full of greens, protein and healt...
Lunch, Main, Accompaniments
Beetroot, Orzo & Feta Bowl
A bowl bursting with flavour to brighten up summer lunches.
Difficulty
Easy
Time
30 minutes
Serves
2
Ingredients
200g feta cheese
200g orzo pasta
1 jar of Baxters Baby Beetroot
1 Granny Smith apple, sliced into matchsticks
50g pistachio nuts
50g pomegranate seeds
120g rocket
75ml rapeseed oil
1 tsp Dijon mustard
1 clove of garlic, peeled and crushed
Preparation
Cook the orzo pasta according to the pack instructions and allow to cool
Drain Baxters Baby Beetroot, retaining the vinegar to make a dressing
For the dressing, whisk 40ml of the beetroot vinegar with the oil, mustard, garlic, salt and pepper
Cut the baby beetroot into wedges
In a large bowl mix together the cooked orzo pasta, beetroot wedges and rocket, adding enough dressing to coat
To serve, crumble over the feta, and top with the pistachios, pomegranate seeds and apple
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