Grilled Peaches and Orzo Salad
Serves 6
20 mins prep
25 mins cook
45 mins total
This delicious summer salad combines grilled peaches with orzo, basil, and maple tofu.
For the Maple Crumbled Tofu
For the Orzo
For the Salad,
For the Dressing
To make the Crumbled Maple Tofu,
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Drain the excess water from the tofu package and crumble into a medium-sized bowl.
Add the maple syrup, cornstarch, olive oil, garlic powder, salt, and black pepper.
Mix the ingredients together.
Set onto the prepared tray and bake for 20 - 25 minutes until golden brown. Make sure to flip halfway through and to overbake it. The best texture for this tofu is a light crispy outside, with a softer inside.
While the tofu bakes, prepare the other components,
Cook the orzo according to the instructions on the package.
Strain and rinse the orzo.
Add the unsalted butter, olive oil, garlic powder, onion powder, and salt.
Mix to combine and set aside to cool slightly.
To grill the peaches,
Heat a cast-iron pan over medium high heat and add a splash of olive oil.
Add the peaches, and allow them to become golden brown on each side. Don’t be afraid to slightly char them, that will create more amazing flavour.
In a small bowl, add the olive oil, grainy mustard, maple syrup, salt, garlic powder, cracked black pepper, lemon juice, and chopped basil. Whisk to combine and set aside.
To assemble the salad, add the spinach to a serving platter.
Layer the orzo and then all of the remaining ingredients. Make sure to leave the peaches, avocado, and fresh basil leaves until the very end.
Pour the dressing overtop evenly.
Use serving spoons or tongs to dish out the salad, and ENJOY!!!
