A generous bowl for sharing, with asparagus, lemon, vegan feta, and plenty of bold seasoning.
30 minutes, plus cooling · Serves 6–8
What you’ll need
- 1½ boxes dry orzo (use the box size you normally cook with)
- 1 bunch asparagus, trimmed and cut into bite-size pieces
- ½ red onion, finely chopped
- 1 cup crumbled vegan feta
- 1 handful cabbage microgreens
- ½ cup chopped sun-dried tomatoes, drained if oil-packed
- 3 tbsp garlic powder
- 3 tbsp ground black pepper
- ¼ cup olive oil, plus more as needed
- Juice of 1–2 lemons, to taste
- 1 tsp GROWN Medi Green Salt, plus more to taste
Let’s make it
- Cook orzo according to the package directions. Add asparagus for the final 2–3 minutes, until just tender. Drain and spread out to cool.
- Whisk olive oil, juice of 1 lemon, garlic powder, black pepper, and Medi Green Salt in a large bowl.
- Toss in cooled orzo, asparagus, red onion, and sun-dried tomatoes. Fold in vegan feta and cabbage microgreens.
- Taste and add more lemon juice, olive oil, or Medi Green Salt as desired. Serve immediately or refrigerate until ready to serve.