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22 September 2014,16:57 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Preheat oven to 150°C (300°F).
  • Spread almonds on a baking sheet and bake until lightly golden, about 7 minutes. Remove from oven and set aside.
  • In a large pot of salted boiling water, cook orzo until firm but tender, about 12 minutes. Drain. Put in a bowl, add 1 Tablespoon olive oil and toss to coat completely.
  • With a spoon, seed cucumber. Cut cucumber halves crossways into half-moons 6 mm wide.
  • Add to orzo along with mint, basil, tarragon, onion, sun-dried tomatoes, lemon juice, salt, pepper, and remaining oil. Toss to mix well.
  • Serve warm or at room temperature, sprinkled with toasted almonds. 


  • 50 grams chopped raw or blanched almonds
  • 250 grams orzo pasta
  • 3 Tablespoon sesame oil
  • 2 cucumber, peeled and halved lengthways
  • 5 Tablespoon finely chopped fresh mint
  • 5 Tablespoon finely chopped fresh basil
  • 4 Tablespoon finely chopped fresh tarragon
  • 50 grams finely chopped red onion
  • 5 sun-dried tomatoes, chopped
  • 4 teaspoon lemon juice

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