Orzo with Sauteed Leeks and Garlic Crumb
This warm salad is perfect if you enjoy citrus flavours. You can edit the amount of lemon juice (taste bud depending) however I think the sharpness works really well here against the punchy garlic and more mellow flavours of leek. This salad also works cold, just make sure to leave the crumb off to keep it nice and crisp.
Best as part of a mezze or alongside a cooked main
40 minutes to prep and cook
For the orzo
1 leek, finely sliced
1 tbsp olive oil
Juice of one lemon
For the garlic crumb
50g stale bread, crusts removed (I used sourdough but any would work)
1 tbsp olive oil
2 cloves garlic, crushed
1 tbsp parsley, chopped (plus extra to garnish)
1. Start by making the garlic crumb. Place the bread into a food processor and whizz into fine crumbs (a grater is fine if preferred).
2. Heat 1 tbsp olive oil in a frying pan before adding the garlic. Cook for approximately 1 minute before adding the crumbs. Stir the mixture continually (making sure not to burn) for 5-6 minutes until golden and crisp. Add the parsley in the last few seconds of cooking, remove from the pan and set aside.
3. Cook the orzo according to packet instructions. Meanwhile, heat the remaining 1 tbsp olive oil in a frying pan. Add the leek and saute for 5 minutes until soft, stirring occasionally. Once cooked, drain the orzo and combine with the cooked leek, lemon juice, olive oil and seasoning. Serve with the garlic crumb sprinkled on top and an additional garnish of parsley, if you like.
**Top tip. You can reuse the frying pan used to make breadcrumbs so long as you scrape it out well, a piece of kitchen towel does the trick.