Roasted Broccoli Orzo Salad with Preserved Lemon Tahini Dressing
This Mediterranean-inspired salad features tender roasted broccoli, al dente orzo pasta, and a creamy, zesty preserved lemon–tahini dressing. It’s hearty enough for a light main dish yet perfect as a refreshing side.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the Salad
1 ½ cups orzo pasta
2 medium broccoli heads, cut into small florets
2 tbsp olive oil
½ tsp salt + black pepper to taste
¼ cup toasted almonds or pine nuts (optional for crunch)
¼ cup crumbled feta or goat cheese (optional)
2 tbsp chopped fresh parsley or mint
For the Preserved Lemon Tahini Dressing
3 tbsp tahini
½ preserved lemon (rind only, finely minced)
2 tbsp lemon juice (fresh)
1 small garlic clove, grated or minced
2 tbsp olive oil
2–3 tbsp water (to thin)
Salt & pepper to taste
Instructions
1. Cook orzo: Bring a pot of salted water to boil, cook orzo until al dente (about 8–10 minutes). Drain, rinse lightly under cool water, and set aside.
2. Roast broccoli: Preheat oven to 200°C (400°F). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast 15–18 minutes, until tender and lightly charred.
3. Make dressing: In a bowl, whisk tahini, preserved lemon, lemon juice, garlic, and olive oil. Add water a little at a time until smooth and pourable. Season with salt & pepper.
4. Assemble salad: In a large bowl, combine orzo, roasted broccoli, nuts (if using), and herbs. Toss with dressing until well coated.
5. Finish: Top with crumbled feta/goat cheese (if using). Serve warm or at room temperature.
Notes & Tips
Preserved lemons are salty and tangy — start with half, then adjust to taste.
For extra protein, add chickpeas or grilled chicken.
Can be served warm, room temp, or chilled.
Store leftovers in the fridge up to 3 days; the flavors get even better.
❓ Frequently asked questions FAQ
Q: Can I substitute preserved lemon?
Yes — use extra lemon juice + zest + a small pinch of salt for a similar effect.
Q: What nut works best?
Pine nuts give it a Mediterranean feel, but almonds or pistachios are also great.
Q: Can I make this gluten-free?
Yes — substitute quinoa or rice for orzo.
Nutrition information
Calories: ~370 kcal
Carbs: 46g
Protein: 10g
Fat: 16g
Fiber: 5g