Hot Honey Peach Orzo Bowl

• porcje: 4
• czas aktywny: 20 min
• całkowity czas: 30 min

Składniki

300 g dried orzo

3 ripe peaches

2 ears of corn or 300 g corn kernels

400 g chickpeas, drained and rinsed

250 g cottage cheese

1 burrata (125 g), torn into pieces (optional, add when serving)

50 g pistachios, roughly chopped

2 tbsp olive oil

1 tsp smoked paprika

Salt and black pepper

Dressing

2 tbsp hot honey (or 2 tbsp honey + a pinch of chilli flakes)

2 tbsp extra virgin olive oil

1½ tbsp lemon juice

Zest of 1 lemon

Salt and freshly ground black pepper

Wskazówki

Cook the orzo according to the package instructions. Drain, rinse briefly under cold water and let cool.

Toss the chickpeas with 1 tbsp olive oil, smoked paprika, salt and pepper. Roast at 200°C for 20–25 minutes until crispy.

Grill or roast the corn until lightly charred, then cut the kernels from the cob (or roast frozen/canned corn in a hot pan until caramelised).

Slice the peaches and grill them for 2–3 minutes per side until lightly caramelised.

Whisk together the dressing ingredients.

Fold the cottage cheese through the cooled orzo together with half of the dressing. This makes the salad creamy while adding plenty of protein.

Gently mix in the grilled corn and half of the chickpeas.

Divide over four meal prep containers.

Top with the grilled peaches, remaining crispy chickpeas and chopped pistachios.

If using burrata, add about ¼ ball just before serving and drizzle with the remaining dressing.

Notatki

Keeps 4 days in the fridge.

Store the crispy chickpeas separately if you want to keep them crunchy.

Burrata is optional but makes the bowl feel extra special. Add it only on the day you’re eating it.

This bowl is delicious cold, but you can also let it sit at room temperature for 10–15 minutes before eating for even better flavour.