Spring Orzo Salad



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Spring Orzo Salad


  • 1 cup orzo
  • 8 radishes, sliced in half or quarters
  • 1 tbsp agave
  • 1/4 tsp black pepper
  • 1 cup garden peas
  • 1/4 cup pine nuts, toasted
  • 1/4 cup vegan coconut yogurt
  • 2 tbsp dijon mustard
  • 1 tbsp agave


  1. Add the orzo to some boiling water and let it cook 8-10 minutes until no longer crunchy. Meanwhile, toss the radishes with the agave and black pepper, then roast in an oven set to 400F/200C for 10-12 minutes, until soft and they ‘sing’ slightly. Whisk together the coconut yogurt. dijon mustard and agave for the dressing.
  2. When the orzo is done, drain it. Add in the peas, roasted radishes, toasted pine nuts and finally the dressing. Toss well to coat and serve warm, but it is equally good as a cold salad too!





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