LEMON ORZO SALAD
(serves 6 as a main course)
Served with Cumin-Scented Chicken Breast
250g ( 1¼ cups) orzo (rice-shaped pasta)
1 tsp salt
250g feta (crumbled)
zest of 2 lemons
6 tbsp roughly chopped mint leaves
¾ tsp freshly ground black pepper
2 tsp Maldon sea salt
65ml (¼ cup) lemon infused olive oil
- Cook orzo in boiling water until al dente. Drain and refresh under cold running water.
- When orzo is cool, transfer to a bowl and combine with feta, zest, mint and seasoning.
- Dress with lemon infused olive oil
- This salad is also good with Skewered Lamb with Bocconcini Centres