ORZO SALAD WITH CUCUMBER

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.