A very refreshing lunch or dinner. Enjoy this on the deck, or dock...great with a dry Rosé! Serves 4 - 6
You need:
Grilled Vegetable Orzo Pasta Salad (recipe follows)
1 Lime, quartered (and grilled if you like)
3 - 4 pcs of Naan Bread, cut into wedges
Mint leaves for garnish
For the Pasta Salad:
3 - 4 cups Cooked Orzo (or your favourite pasta...fusilli also works well)
2 cups Grilled Vegetables (any mixture works....green and yellow zucchini, sweet peppers, onions, cherry tomatoes....)
1 cup Baby Spinach ripped into small pieces
2 tbsp Fresh Mint coarsely chopped
Vinaigrette:
1 cup Extra virgin olive oil
1/4 cup Red wine vinegar
2 tbsp Fresh lemon juice (about half a lemon)
2 tsp Dijon mustard
2 tsp Shallots (or onions) minced
1 tsp Garlic minced
1 tbsp Chopped parsley and basil
1/2 tsp Sea salt
1/2 tsp Black pepper
- Combine the olive oil, red wine vinegar and lemon juice. Whisk in the Dijon mustard (it acts as an emulsifier and is yummy!) Whisk in the shallots, garlic and herbs. Add sea salt and black pepper to taste.
- Toss the cooked pasta with the grilled vegetables and the spinach
- Add 1/2 cup of the vinaigrette (or to taste) and toss the salad again adding in the mint
For the Mojito Chicken:
Open the pouches of defrosted Grilled Mojito Chicken Breasts and remove the chicken. Pour the juices (the Mojito!) into a bowl. Slice the chicken breasts and arrange on a platter.
Your guests can help themselves to salad, top it with the slices of chicken and drizzle the Mojito juices over top. Serve with the lime quarters and wedges of Naan bread (grilled is a nice touch!)
Delicious made easy....
Photos by Natasha Bangay