Perfect summer starter: Pan-Seared Romaine Hearts with Crispy Ham Cubes and Garlic-Lemon Sauce
Ingredients for 4 people
300g Orzo pasta
2 courgettes (approx. 500 g)
2 red onions
2 Tbs olive oil
Pinch of salt
Pinch of pepper
180 g HANDL TYROL Tiroler Speck PGI Speck Julienne
Topping
Fresh garden herbs - e.g. mint and dill
Feta cream:
300g feta cheese
500g water or the water drained from quark or yogurt
1 lemon
½ tsp salt
1 tsp maple syrup
Pinch of pepper
Dressing:
2 Tbs olive oil
2 Tbs apple vinegar
2 Tbs water
1 tsp honey
Pinch of salt
Pinch of pepper
Plus:
lingonberry jam
The finishing touch to any salad, Tiroler Speck PGI Speck Julienne
Method
Level of difficulty:
Hobby cook
- To make cream, roughly chop the feta cheese. Place it, together with the quark, lemon juice and maple syrup in a food processor. Mix, on low, to a creamy consistency. Season with salt and pepper to finish. Set aside in the refrigerator until ready to serve.
- To make the dressing, mix all the ingredients together. Wash and pat dry the herbs. Strip the dill sprigs.
- Cook the orzo pasta in plenty of salted water, according to the instructions on the pack, until al dente. Drain well and leave to cool.
- While the pasta cooks, wash and dice the courgettes. Peel and dice the onions.
- Heat the olive oil in a frying pan. Fry the courgettes and onions over a medium heat for 4 to 5 minutes until slightly browned. Season with salt and pepper. Then mix together in a bowl with the pasta and the Speck Julienne.
- Place equal portions of the feta cream on four plates. Arrange the salad on top and drizzle with a little dressing. Serve with fresh garden herbs and a portion of lingonberry jam.
Tip: Orzo pasta are small shapes the size of rice grains and made from durum wheat.
Orzo pasta are small shapes the size of rice grains made from durum wheat. Brands include Risoni and Kritharaki.