Warm orzo, black-eyed bean & herb salad from Flavour (page 42) by Sabrina Ghayour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: My tender TFC; Nargessi kofta loaf; Pan-fried salmon with barberry butter; Charred broccoli with lemons, chillies & yogurt; Marinated halloumi skewers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahj22 on November 15, 2024

    This is still a favourite and a great one to bulk out with more veg for cold packed lunches. I reduce the amount of orzo and add a tin of butter beans, then when cool add to tupperware with chopped baby plum tomato, cucumber, red/green pepper and salad leaves. Delicious.

  • sarahj22 on April 21, 2024

    Thanks to Lepa's note for bringing this recipe to my attention! Really easy and delicious with an abundance of fresh herbs. I've made it twice so far and plan to make it regularly over the spring and summer. I omitted the chives and served with the turmeric fried chicken from the same book and some salad leaves, which was a nice match.

  • Lepa on March 02, 2024

    This was really easy and the kids especially loved it. I was a bit skeptical about adding tomato paste and raw garlic to the orzo but it worked and was delicious (I did add a fair amount of olive oil and salt to balance the flavors). I will definitely add this to the rotation.

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