Food, Recipes

Vegan Roast Potato Orzo Salad with Hummus & Orange Dressing

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roast potato orzo salad

Baby new potatoes are perfect for this time of year and are roasted to crispy perfection in this light yet hearty salad for the spring season.

Hummus is the best shortcut for making a healthier salad dressing that’s still thick and creamy, while the fresh orange zest lifts the whole dish with a touch of sweetness.

Orzo is a favorite of mine but could be subbed for any kind of pasta or grain you prefer here, prepared in the same way, although the quantity will vary.

This salad can be served in a large salad bowl as part of a family-style dinner or prepared beforehand as a delicious summer lunch box option.

Vegan Roast Potato Orzo Salad With Hummus & Orange Dressing

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Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 2 mains or 4 sides
Ingredients
  • ~ 500 g baby potatoes (halved)
  • 1 tbsp olive oil
  • 1 tsp thyme (finely chopped or dried)
  • 1 tsp sea salt
  • 100 g green beans
  • 50 g kale (roughly chopped)
  • 200 g dried orzo
  • 3 tbsp hummus
  • 1 tsp apple cider vinegar
  • 1 tsp orange zest (+ more for topping)
  • Pinch of black pepper
  • 75 ml water
  • 3-4 fresh basil leaves (finely sliced)

Directions

1. Preheat the oven to 180°C.
2. Add the baby potatoes to a baking tray with the olive oil, thyme and 1/2 tsp of salt. Toss together to make sure the potatoes are evenly coated.
3. Roast in the oven for 20-25 minutes until the potatoes are golden brown and soft in the center. Turn halfway through.
4. While the potatoes roast, prepare the greens. Steam the green beans and kale for 5-8 minutes until just cooked. Place in an ice water bath to stop the cooking process and cool.
5. Cook the orzo in salted water for 8-10 minutes, drain and rinse in cold water. Set aside.
6. Once the potatoes are ready, set them aside to cool slightly while you prepare the dressing.
7. Add the hummus, apple cider vinegar, 1/2 tsp of salt, black pepper and orange zest to a mixing bowl or jug followed by 100ml water. Whisk together until smooth.
8. Assemble the salad. Add the orzo, potatoes, green beans, kale, and sliced basil to the bowl and stir together well. Add 3/4 of the dressing and stir through.
9. Serve into a large salad bowl or individual dishes, top with the remaining dressing and a sprinkle more of orange zest.

Also by Anna: Creamy Baked Vegan Spinach Cannelloni

Easy GF Vegan Amaretti Cookies

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Photo: Anna Burgoine
Anna Burgoine

Anna Burgoine

Anna is a recipe developer and food writer from England. As a dedicated ethical vegan, Anna shares easy plant-based comfort food on her blog The Compassion Kitchen. Follow Anna on Instagram @thecompassionkitchen and Pinterest @thecompassionkitchen.
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