MEDITERRANEAN MUSSEL MEAT ORZO SALAD
WITH CRISPY CAPERS
SERVES 4
INGREDIENTS
250 g Breco Mussel Meat (this is a blanched product)
200 g Orzo pasta
45 ml (3 tbsp) Olive oil (divided)
30 ml (2 tbsp) Capers, rinsed and patted dry
Juice and finely grated zest of 1 lemon
125 ml (½ cup) Cucumber, diced
125 ml (½ cup) Kalamata olives, pitted and halved
¼ Red onion, thinly sliced
60 ml (¼ cup) Chopped fresh parsley
30 ml (2 tbsp) Chopped fresh basil
Salt and cracked black pepper, to taste
METHOD
1
Cook orzo in salted boiling water until al dente. Drain and rinse under cold water.
2
Heat 30ml (2 tbsp) olive oil in a small pan. Add capers and fry until golden and crispy (2–3 minutes). Remove and drain on a paper towel.
3
In another pan, warm the mussel meat gently with 15ml (1 tbsp) olive oil and a squeeze of lemon juice, just 1–2 minutes to enhance flavour. Don’t overcook – remember this is a blanched (partially cooked) product!
4
In a large bowl, combine the orzo, mussel meat, cucumber, olives, onion and parsley.
5
Whisk the rest of the lemon juice, zest, basil, salt, and pepper into a dressing.
6
Pour the dressing over the salad and toss lightly.
7
Sprinkle the crispy capers on top just before serving.
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