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Orzo salad with peas, spinach and bacon
 
 
4 ServingsPTM35 min

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.

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Directions

  1. Cook the orzo (riso) according to the instructions on the package.
  2. Meanwhile, make a notch in the fleece of the broad beans and push the bean out (double tops).
  3. Heat a skillet without oil or butter and toast the nuts for 3 min. On medium heat. Let cool on a plate.
  4. 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.
  5. Fry the broad beans and garden peas for 3 minutes on medium heat in the remaining shortening. Take of the fire.
  6. Mix the orzo, the bacon, the spinach and the lemon juice with the vegetables. Scoop in a large bowl. Let stand for 5 minutes.
  7. Meanwhile, finely chop the nuts, finely chop the fresh mint and scrape the cheese.
  8. Mix the nuts, fresh mint and cheese with the salad and season with salt and pepper. Yummy! .

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Nutrition

650Calories
Sodium31% DV735mg
Fat40% DV26g
Protein58% DV29g
Carbs23% DV70g
Fiber44% DV11g

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