Skip to content

SERVES

3

Orzo with Turkey, Bacon and Spring Vegetable Salad

INGREDIENTS

GF Option –

For a totally gluten free meal, simply replace the orzo with brown or wild rice.

 

1 packet Mallon’s Low Fat Turkey Sausages

200g dried orzo

Low cal spray oil

1 small red onion, peeled, cut in half and finely sliced

4 maple cured bacon medallions, cut into small pieces

250g peas, fresh or frozen

250g broad beans, fresh or frozen

1 head of broccoli, trimmed and cut into florets

100g half fat creme fraiche

Zest of 1 lemon

A handful of fresh basil, mint and parsley, finely chopped

A few radishes, finely sliced

METHOD

Pre heat grill to a moderate heat.

Place the sausages onto a tray and grill under a moderate heat for 10 – 15 minutes, turning until the sausages are thoroughly cooked.

Bring a large saucepan of lightly salted water to the boil. Add the dried orzo and boil for roughly 10 minutes or until it has a firm, chewy texture. Stir occasionally to prevent it from sticking together.

Bring a small saucepan of salted water to the boil and quickly cook the broccoli florets for 2 minutes, add the peas and beans and cook for another minute, then drain and set aside.

Spray a large frying pan with oil and gently fry the red onion slices until soft, stir in the pieces of bacon and cook.

When the orzo is ready, drain well and then stir in creme fraiche, lemon zest and chopped fresh herbs. Arrange the orzo onto plates and top with broccoli, peas, beans, red onion and bacon pieces. Slice the cooked sausages and arrange on top along with a few slivers of fresh radish before serving.