AS SEEN ON THE
SUMMER CHEF’ S
KITCHEN TABLE
Renu Bhardwaj
Greek Orzo Salad
SERVES 2-4
INGREDIENTS
• 1 medium red onion, sliced
• ½ lemon
• 120g orzo, cooked according to packet instructions
• 250g cherry and / or plum tomatoes, sliced
• ½ cucumber, sliced
• 25g mixed seasoned olives, sliced
• 30g parsley or coriander, chopped
• 50-70g feta, crumbled
1 Combine the seasoning ingredients in a small bowl. Place the red onion slices in a large bowl, sprinkle the seasoning over the onions, squeeze in the lemon juice, then mix and massage everything together with clean hands. Set aside.
2 Add the cooked and cooled orzo to the onion bowl, then tip in the tomatoes, cucumber, olives, fresh herbs and remaining seasoning. Whisk the dressing ingredients together, pour over the salad and mix well to coat.
3 Crumble the feta over the salad using a fork, mix gently to combine, and serve.
FOR THE SEASONING:
• 1½ tsp sumac
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp Aleppo pepper
• 1 tsp chopped parsley
FOR THE SALAD DRESSING:
• 2 tbsp olive oil
• 2 tbsp pomegranate balsamic vinegar
• ½ lemon, zest and juice goodfoodshow. com 124