YIELDS
2 mains or 4 sides
PREP TIME
COOK TIME
TOTAL TIME
- ~ 500 g baby potatoes (halved)
- 1 tbsp olive oil
- 1 tsp thyme (finely chopped or dried)
- 1 tsp sea salt
- 100 g green beans
- 50 g kale (roughly chopped)
- 200 g dried orzo
- 3 tbsp hummus
- 1 tsp apple cider vinegar
- 1 tsp orange zest (+ more for topping)
- Pinch of black pepper
- 75 ml water
- 3-4 fresh basil leaves (finely sliced)
- ~ 500 g baby potatoes (halved)
- 1 tbsp olive oil
- 1 tsp thyme (finely chopped or dried)
- 1 tsp sea salt
- 100 g green beans
- 50 g kale (roughly chopped)
- 200 g dried orzo
- 3 tbsp hummus
- 1 tsp apple cider vinegar
- 1 tsp orange zest (+ more for topping)
- Pinch of black pepper
- 75 ml water
- 3-4 fresh basil leaves (finely sliced)
Directions
1. Preheat the oven to 180°C.
2. Add the baby potatoes to a baking tray with the olive oil, thyme and 1/2 tsp of salt. Toss together to make sure the potatoes are evenly coated.
3. Roast in the oven for 20-25 minutes until the potatoes are golden brown and soft in the center. Turn halfway through.
4. While the potatoes roast, prepare the greens. Steam the green beans and kale for 5-8 minutes until just cooked. Place in an ice water bath to stop the cooking process and cool.
5. Cook the orzo in salted water for 8-10 minutes, drain and rinse in cold water. Set aside.
6. Once the potatoes are ready, set them aside to cool slightly while you prepare the dressing.
7. Add the hummus, apple cider vinegar, 1/2 tsp of salt, black pepper and orange zest to a mixing bowl or jug followed by 100ml water. Whisk together until smooth.
8. Assemble the salad. Add the orzo, potatoes, green beans, kale, and sliced basil to the bowl and stir together well. Add 3/4 of the dressing and stir through.
9. Serve into a large salad bowl or individual dishes, top with the remaining dressing and a sprinkle more of orange zest.
Easy GF Vegan Amaretti Cookies
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Photo: Anna Burgoine
