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Spanish Orzo Salad

Spanish Orzo Salad

SPANISH ORZO SALAD

Serves 6

400g Rustichella orzo pasta

6 Tbsp Sabato smoky Spanish dressing

½ jar El Navarrico sliced pimientos

150g Clevedon Buffalo Co feta , crumbled

3 Tbsp Salvagno pitted olives

2 handfuls fresh rocket

½ cup fresh parsley, chopped

1 tsp Pons sweet paprika flakes , to finish

Sal de Añana spring salt

Freshly ground black pepper

 

Cook the orzo in salted boiling water for 8-10 minutes, then drain.

Toss all other ingredients through orzo.

Season to taste and serve warm or at room temperature.


Some suggested additions:

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  • El Navarrico Pimientos ~ sliced

    El Navarrico Pimientos ~ sliced


    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices, with nothing else added.

    Piquillo peppers add a depth of flavour and vibrant colour to salads, salsas or canapés.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 2.4kg tin.

    Learn More
    $21.90
    110 -

  • El Navarrico Pimientos ~ whole

    El Navarrico Pimientos ~ whole


    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices.

    Piquillo peppers can be stuffed with anchovies, tuna, squid or rice, puréed or simply chopped and added to an antipasto platter.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 1.9kg tin.

    Learn More
    $25.50
    110 -

  • Sale
    Rustichella Orzo Pasta

    Rustichella Orzo


    Orzo is a short pasta that resembles large grains of rice. Perfect for summer salads.

    Rustichella orzo has a cooking time of 8-10 minutes and has a high yield per kg.

    Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.

    Learn More
    $16.90 $14.50
    110 -

  • Salvagno Pitted Olives In Oil

    Salvagno Pitted Olives in Oil


    Favorol olives in extra virgin olive oil. From Verona …also the producers of the fabulous extra virgin olive oil and olive paste. Use in salads and pasta – you can use the olive oil to dress the dish.

    Also available in a 900g jar.

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    $14.50
    110 -

  • The Spice Trader Black Peppercorns

    The Spice Trader Black Peppercorns


    Black pepper has a fine, fruity fragrance with warm, woody, and lemony notes. The taste is hot and biting with a clean, penetrating aftertaste. Pepper is one of the most versatile spices. Although mostly used in savoury cooking and as a table condiment, it can also be used with fruits and in some sweet breads and cakes. Pepper brings out the flavour of other spices and retains its own flavour well during cooking.

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    $10.50
    110 -

  • Sal de Añana Mineral Salt

    Sal de Añana Mineral Salt


    Concentrated pure natural salt crystals, rich in minerals and trace elements. This is ideal for general day-to-day use.

    Used by the top names in Spanish food such as Roca, Subijana, Guerrero, Aduriz, Atxa and Berasategui to name a few; Sal de Añana is from the ancient Valley of Salt in the town of Salinas de Añana (Basque Country). It is considered to be one of the best salt varieties in the world and the valley is currently one of the most spectacular and best-preserved cultural landscapes in Europe. This unique landscape consists of thousands of platforms or salt-pans, channels, wells and storage areas.

    Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago. The crystallisation process is the result of natural, sundried evaporation, and is based on three factors: the sun, wind and traditional techniques used by the salt workers.

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    $6.90
    110 -

  • Sabato Smoky Spanish Dressing

    Sabato Smoky Spanish Dressing


    An excellent blend of smoked paprika, red wine vinegar and orange juice makes this dressing a great condiment for marinating red meats, pork or chicken, or dressing white bean and farro or other grain salads.

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    $11.90
    110 -

  • Feta

    Clevedon Buffalo Co Feta


    Lightly salted, delicious feta with a great crumble and creamy texture. Crumble over your salads and soups, or toss it through your roasted vegetables or pasta or grain dishes.   

    Learn More
    $15.90
    110 -

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