Smoked Gemfish with Orzo & Fresh Herbs
1 ½ Cups orzo pasta
120g baby spinach leaves
¼ cup fresh dill, chopped
¼ cup chives, finely chopped
¼ cup spring onions, finely sliced
¼ cup fresh basil, finely shredded
¼ cup fresh flat leaf parsley, finely chopped
300-400g Smokey Smoked Gemfish.*
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tpsp Wholegrain Mustard
Sea salt & freshly ground black pepper
Cook the Orzo in plenty of boiling water for 10-12 minutes, or until al-dente. Drain the rinse under running cold water. Spoon into serving bowl and toss lightly with olive oil.
Toss all the herbs & spinach, smoked fish and orzo in a bowl. Mix together all dressing ingredients, add salt and pepper to taste. Gently toss in with the salad.
*Any white smoked fish would be great in this salad. Try Smokey Seafoods – Smoked Kahawai or Smoked Snapper.