Recipe detail

Name: Warm autumn salad with orzo
Yield: 10
Cuisine: Slovak
Ingredients: 500.0000 g; 5.0000 g; 1.5000 l; 50.0000 ml; 2.0000 tPcs; 3.0000 tPcs; 2.0000 tPcs; 2.0000 tPcs; 1.0000 tPcs; 40.0000 g; 1.0000 tPcs

Side dishes Warm autumn salad with orzo

25. 9. 2023

Author: Ondrej Vlcek

Company: Retigo

Food category: Side dishes

Cuisine: Slovak

Download PDF Download BR2

Program steps

Preheating:
215 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:45 hh:mm

200 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
orzo pasta or similiar	500	g
salt	5	g
water	1.5	l
olive oil	50	ml
red onion	2	pcs
boiled beets	3	pcs
carrot	2	pcs
zucchini	2	pcs
lemon peel	1	pcs
parsley	40	g
lime juice	1	pcs

Nutrition and allergens

Allergens: 1, 3
Minerals: Ca, CA, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	67.3 kJ
Carbohydrate	12.8 g
Fat	0 g
Protein	2.2 g
Water	0 g

Directions

1. Preheat the convection oven, put the orzo pasta in an enameled GN, cover with water, add salt and cover with a lid or lid and let it bake.
2. During baking, stack the chopped vegetables on the second enameled sheet or cast-iron grate and bake until golden. The baking time depends on the size of the vegetables.
3. Then remove the vegetables and season with salt. Let cool slightly.
4. Drain the excess water from the orzo after baking.
5. Mix all the ingredients in a bowl or in a food container and, if necessary
we'll taste it.

Recommended accessories

Vision Grill

Enameled GN container