Orzo and corn salad
Corn salad is a quick and easy option, perfect for the end of summer when fresh corn on the cob is at its best.
Ingredients
- 2 sweet corns on the cob (or canned corn)
- 250 g chickpeas
- 150 g orzo pasta
- ¼ small red onion
- 2 tbsp Greek yoghurt
- 2 tbsp chopped chives
- 1 tbsp butter
- salt to taste
- black pepper to taste
Instructions
- Cook the orzo pasta in salted water according to the package instructions. Drain, rinse with cold water, and set aside.
- Rinse the chickpeas in a sieve and set aside.
- Finely chop the red onion and chives.
- Using a knife, cut the kernels off the corn cobs, then fry them in a pan with one tablespoon of butter and a pinch of salt until they are lightly browned.
- In a large bowl, combine the sautéed corn, cooked orzo pasta, chickpeas, red onion, chives, and Greek yoghurt. Season with salt and freshly ground black pepper, then mix everything thoroughly. Enjoy!
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