Orzo salad with peas, spinach and bacon
Orzo is very popular in Arabic cuisine. We chose a salad with crispy vegetables, bacon and Pecorino Romano cheese.
Cook the orzo (riso) according to the instructions on the package.
Meanwhile, make a notch in the fleece of the broad beans and push the bean out (double tops).
Heat a skillet without oil or butter and toast the nuts for 3 min. On medium heat. Let cool on a plate.
Meanwhile, bake the bacon in the same pan without oil or butter in 6 minutes. Scoop out of the pan with a slotted spoon and leave the shortening behind.
Fry the broad beans and garden peas for 3 minutes on medium heat in the remaining shortening. Take of the fire.
Mix the orzo, the bacon, the spinach and the lemon juice with the vegetables. Scoop in a large bowl. Let stand for 5 minutes.
Meanwhile, finely chop the nuts, finely chop the fresh mint and scrape the cheese.
Mix the nuts, fresh mint and cheese with the salad and season with salt and pepper. Yummy! .
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