Spring Vegetable Orzo Salad With Tahini And Sumac Dressing

• Salad
• 1 cup orzo
• 6-7 celery stalks
• 1/4 fennel bulb
• 4-5 brussels sprouts
• 1 1/2 tablespoons chopped fresh dill
• 1/2 tablespoon chopped fresh oregano
• Dressing
• 2 tablespoons tahini
• 6-8 tablespoons olive oil
• juice of 1 lemon
• 1/2 teaspoon lemon zest
• 2 teaspoons red wine vinegar
• 1 teaspoon honey (or maple syrup, if you want to keep the dish strictly vegan)
• 1 teaspoon sumac
• 1/2 teaspoon ground coriander
• salt and pepper, to taste

1. Bring a pot of salted water to a boil. Add orzo and cook until al-dente, approximately 7 to 9 minutes. Drain, toss with olive oil (don't forget this step, lest you be left with a hardened block of orzo!), and lay out on a large plate or sheet pan to cool.
2. While the orzo cools, finely chop the celery and green onions into a large bowl. Using a mandolin, or otherwise finely slicing with a very sharp blade (either way, watch those fingers!), add the fennel, radishes and brussels sprouts. Finally, mix in the herbs.
3. In another bowl, whisk the dressing ingredients together until combined.
4. Add cooled orzo and dressing to the veggies, and toss everything together. Enjoy at your dinner table, your desk, or on a sun-drenched picnic blanket.

salad, orzo, celery, fennel, brussels sprouts, dill, fresh oregano, dressing, tahini, olive oil, lemon, lemon zest, red wine vinegar, honey, sumac, ground coriander, salt

Taken from food52.com/recipes/28707-spring-vegetable-orzo-salad-with-tahini-and-sumac-dressing (may not work)