Mediterrean orzo salad

With the beginning of July fast approaching, the summer is supposedly in full swing! Well out in the Hamptons, USA it is! With temperatures reaching 30oC and above, the BBQ is in continual use.  

 Alongside the grill meats and kebabs, fresh summer salads are always a good accompaniment to have. Seasonal vegetables which are fully of colour can distract from the charred (burnt) looking sausage or burger! 

Orzo, is similar to any type of pasta, taking around 10minutes to cook in boiling salted water it takes no time at all. This recipes combines are mix of roasted and raw vegetables, but the great thing is that it is really upto you which ones you add. Any leftovers in the fridge are perfect to be used in this salad, and can be served alongside any barbecued meat or eaten as a main dish for vegetarians or vegans.  

Other ingredients can be chargrilled cougette slices, roasted peppers, rocket or Mozerella 


Cherry tomato, halved

Sundried tomato, sliced


Feta, diced

Cooked chickpeas 


Orzo (50g/person)

Olive oil

Dressing: 60ml olive oil, 1 lemon juice, 1 garlic clove, salt and pepper


Preheat the oven to 200oC

Cook the orzo according to the packets instructions

Slice the cherry tomatoes in half, the toss in olive oil and add to the oven for about 5minutes to soften

Mix all the dressing ingredients in a bowl

Once everything in is cooked, just toss everything together in a serving bowl



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