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Orzo Salad with Marinated Cucumbers, Strawberries, Fennel, Radish, and Honey Goat Cheese https://www.metro.ca/userfiles/image/recipes/salade-orzo-concombre-marines-fraises-fenouil-radis-chevre-miel-10835.jpg PT20M PT10M PT24H30M
Honey marinated cucumbers:Add all the ingredients for the marinated cucumber in an airtight container and mix.Marinate for at least 24 hours.Orzo:Cook the orzo following the instructions on the package.When it’s cooked, add the olive oil, vinegar, honey, salted herbs, and sambal. Mix.Toppings:Add the strawberries, fennel, fresh cucumber, and slices of radish.Add a cup of the cubed marinated cucumbers.Serve and top with the Artisan honey goat milk cheese.Storage:You can keep the salad in an airtight container for up to 5 days in the fridge.Ideally, only add the goat cheese when ready to serve.The marinated cucumbers can be kept in the fridge for up to 7 days.Source: Cuisine estudiantine - Maude Bergeron
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honey marinated cucumbers: 2 sac (500 mL) cucumber, halved lengthwise 3 Tbsp. (45 mL) honey 3 Tbsp. (45 mL) cider vinegar 1 Tbsp. (15 mL) salted herbs 1 tsp. (5 mL) sambal oeleck 1 tsp. (5 mL) fennel seeds orzo: 1 cup (250 mL) orzo 2 Tbsp. (30 mL) olive oil extra virgin 1/2 Tbsp. (7 1/2 mL) cider vinegar 1/2 Tbsp. (7 1/2 mL) honey 1/2 Tbsp. (7 1/2 mL) salted herbs 1 tsp. (5 mL) sambal oeleck topping: 1 cup (250 mL) strawberries, diced 1 cup (250 mL) fennel bulb, diced 1 cup (250 mL) cucumber, diced 1/4 cup (60 mL) radish, thinly sliced Artisan honey goat's milk cheese
Orzo Salad with Marinated Cucumbers, Strawberries, Fennel, Radish, and Honey Goat Cheese

Orzo Salad with Marinated Cucumbers, Strawberries, Fennel, Radish, and Honey Goat Cheese

Rate this recipe
3 Votes
4-6
servings
0:20
Preparation
0:10
COOKING
24:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • honey marinated cucumbers:
  • 2 sac
    (500 mL)
    cucumber, halved lengthwise
  • 3 Tbsp.
    (45 mL)
    honey
  • 3 Tbsp.
    (45 mL)
    cider vinegar
  • 1 Tbsp.
    (15 mL)
    salted herbs
  • 1 tsp.
    (5 mL)
    sambal oeleck
  • 1 tsp.
    (5 mL)
    fennel seeds

  • orzo:
  • 1 cup
    (250 mL)
    orzo
  • 2 Tbsp.
    (30 mL)
    olive oil extra virgin
  • 1/2 Tbsp.
    (7 1/2 mL)
    cider vinegar
  • 1/2 Tbsp.
    (7 1/2 mL)
    honey
  • 1/2 Tbsp.
    (7 1/2 mL)
    salted herbs
  • 1 tsp.
    (5 mL)
    sambal oeleck

  • topping:
  • 1 cup
    (250 mL)
    strawberries, diced
  • 1 cup
    (250 mL)
    fennel bulb, diced
  • 1 cup
    (250 mL)
    cucumber, diced
  • 1/4 cup
    (60 mL)
    radish, thinly sliced

  • Artisan honey goat's milk cheese
Imprimer ma sélection

Preparation

Honey marinated cucumbers:

Add all the ingredients for the marinated cucumber in an airtight container and mix.

Marinate for at least 24 hours.

Orzo:

Cook the orzo following the instructions on the package.

When it’s cooked, add the olive oil, vinegar, honey, salted herbs, and sambal. Mix.

Toppings:

Add the strawberries, fennel, fresh cucumber, and slices of radish.

Add a cup of the cubed marinated cucumbers.

Serve and top with the Artisan honey goat milk cheese.

Storage:

You can keep the salad in an airtight container for up to 5 days in the fridge.

Ideally, only add the goat cheese when ready to serve.

The marinated cucumbers can be kept in the fridge for up to 7 days.

Source: Cuisine estudiantine - Maude Bergeron

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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