Nutrition Facts
6 servings
6
Recipe for Orzo Tabouleh with Strawberries, Tomatoes, and Octopus.
A barley salad with strawberries, tomatoes, and octopus, to change things up from traditional tabbouleh. These small pasta, also known as bird's tongues, are a true delight in this summer salad.
Ingredients
250 Cherry tomato
150 Strawberries
12 Radish
400 Octopus tentacle
1 lemon juice
6 Olive oil
5 Balsamic vinegar
Salt and pepper
Directions
1
Bring a large volume of salted water to a boil and cook the orzo. Then rinse and let cool.
2
Rinse the radishes, strawberries, and tomatoes. Remove the stems from the strawberries. Cut the strawberries and tomatoes in half or into quarters depending on their size. Slice the radishes.
3
Add the vegetables to the orzo. Season with salt and pepper. Mix well. Cover and place in the refrigerator.
4
In the meantime, prepare the dressing. Emulsify the olive oil with balsamic vinegar and lemon juice.
5
To finish, at the time of serving, cut the octopus tentacles into small slices. Heat a little olive oil in a pan and lightly brown the octopus. Then add it to the tabbouleh, season with the dressing, and enjoy.
Ingredients
Ingredients
250 Cherry tomato
150 Strawberries
12 Radish
400 Octopus tentacle
1 lemon juice
6 Olive oil
5 Balsamic vinegar
Salt and pepper
Directions
Directions
1
Bring a large volume of salted water to a boil and cook the orzo. Then rinse and let cool.
2
Rinse the radishes, strawberries, and tomatoes. Remove the stems from the strawberries. Cut the strawberries and tomatoes in half or into quarters depending on their size. Slice the radishes.
3
Add the vegetables to the orzo. Season with salt and pepper. Mix well. Cover and place in the refrigerator.
4
In the meantime, prepare the dressing. Emulsify the olive oil with balsamic vinegar and lemon juice.
5
To finish, at the time of serving, cut the octopus tentacles into small slices. Heat a little olive oil in a pan and lightly brown the octopus. Then add it to the tabbouleh, season with the dressing, and enjoy.
Notes
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EN