Warm Shrimp Orzo Salad

1.5 cups dried orzo

Extra virgin olive oil

1/2 cup sliced kale

1/2 cup chopped red bell pepper

1/2 cup chopped string beans

10 raw shrimp, peeled and deveined

1 cup chopped cucumber

1/2 cup chopped tomatoes

1/2 cup chopped marinated artichoke hearts

1 15 ounce can chickpeas, rinsed and drained

2 tablespoons jarred olive tapenade

1-2 tablespoons chopped pine nuts

Salt and pepper, to taste

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1/4 cup crumbled feta

1 tsp goat cheese (optional)

1 minced garlic clove

2 tablespoons chopped shallot

1 tablespoon chopped dill

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 teapsoon Za'atar seasoning or oregano

Salt and pepper, to taste

Start by making your orzo. Cook according to package instructions, then drain, rinse and add to a big mixing bowl. Drizzle with a bit of olive oil so it doesn't stick then set aside.
Then, take out a sauté pan and add 1 tbsp olive oil and add the kale, bell pepper and string beans. Season with salt and pepper and cook until softened, about 5 minutes and then add to the mixing bowl with the orzo. In the same pan, add a touch more oil and cook your shrimp on high heat for about 3 minutes per side. Season the shrimp with salt and pepper and Za'atar seasoning if you have it, then add to the bowl.
Next, prepare the raw vegetables. Chop the cucumber, tomato, and artichoke hearts and add to the bowl. Tip: Save 2 tablespoons of the oil for your vinaigrette! Add the chickpeas, olive tapenade and pine nuts and mix everything together.
Lastly, make your vinaigrette. Add the ingredients to a mason jar or bowl and shake/whisk. Taste and adjust seasonings. Pour the dressing over the bowl, start with half and go from there, mix everything and taste for seasonings. Garnish with dill, feta, pine nuts and enjoy!