Mussel & Chorizo Orzo Salad
A delicious summertime recipe with New Zealand mussels, perfect to accompany a BBQ with family. This recipe is inspired by a Countdown Supermarket Recipe: BBQ Mussels with Chorizo and Risoni Pasta.
|200 g||Chorizo sausages, Thinly sliced|
|1 large||Red capsicum, Medium dice|
|2 medium||Courgettes, Medium dice|
|½ tsp||Sweet smoked paprika, Or more to taste|
|½ tsp||Chilli powder, Or more to taste|
|1 tsp||Cumin seeds, Or more to taste|
|24 large||Mussels, De-bearded and scrubbed|
|1 stalk||Spring onion, Finely sliced|
|100 g||Rocket leaves, Rinsed and dried|
|100 g||Feta, Cubed|
|3 drizzles||Olive oil, Or more to taste|
|2 handfuls||Fresh herbs, e.g. fresh basil, mint, coriander, oregano; roughly chopped|
|4 pinches||Salt & freshly ground pepper, To taste|
- Preheat the BBQ. Cook the orzo according to packet instructions, then place into a large mixing bowl and gently stir through a drizzle of olive oil. Set aside.
- Heat a non-stick pan and fry the sliced chorizo until the oils release and the slices begin to crisp. Add the diced red capsicum, courgette and spices. Cook for 2 - 3 min, or until barely softened. Take off the heat and transfer to the bowl with the orzo, including any oils in the pan.
- Place the mussels on the BBQ and close the lid. If you don’t have a BBQ with a lid, then place the mussels in a large piece of tinfoil and enclose. The mussels are cooked when they are just beginning to open. Working quickly, remove from the BBQ and pull from the shell.
- Gently toss the mussels, chorizo, capsicum, courgette, rocket, spring onion, feta and fresh herbs with the orzo with a generous drizzle of olive oil and salt and pepper to taste. Serve.