Eat the rainbow with this chard and orzo salad with crispy feta
The combination of wholesome green leaves, crisp, salty feta and the nutty, spicy Middle Eastern condiment dukkah make this robust pasta salad irresistible.
The combination of wholesome green leaves, crisp, salty feta and the nutty, spicy Middle Eastern condiment dukkah make this robust pasta salad irresistible.
Ingredients
400g orzo (risoni) pasta
1 bunch rainbow chard, trimmed
1 green apple, cut into matchsticks
¼ cup pepitas
400g firm feta, halved lengthways
2 tbsp flour, to dust
2 eggs, lightly beaten
1½ cups panko crumbs
¼ cup olive oil
2 tbsp honey
2 tbsp lemon juice
1 tbsp dukkah, to serve
Method
Step 1
Cook the orzo in a large saucepan of boiling salted water for 8-10 minutes or until al dente. Drain and refresh under cold water. Place the orzo in a large bowl.
Step 2
Thinly shred the stalks and leaves of the rainbow chard. Add to the orzo along with the chopped apple and pepitas and toss to combine.
Step 3
Put the flour, beaten eggs and panko crumbs into three separate bowls. Pat the feta dry with kitchen paper then dust with flour, dip into the egg mixture then finally, press into the panko crumbs.
Step 4
Heat the oil in a large non-stick frying pan over medium heat. In batches, cook the feta for 3 minutes each side. Repeat with the remaining feta.
Step 5
Divide the salad between four bowls. Top each with feta. Drizzle with honey, lemon juice and sprinkle with dukkah to serve.
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Jessica Brook is a recipe writer.
