Orzo salad recipe
Ingredients
200g (7oz) orzo pasta
5 tbsp extra-virgin olive oil
1 lemon, zested and juiced (3 tbsp)
1/4 cucumber, peeled and finely sliced
1 fennel bulbs, trimmed and very finely sliced
handful dill, chopped
150g (5oz) feta, crumbled
Try a refreshingly light orzo salad this summer, it will make the perfect accompaniment to any picnic dish. Cook the orzo in plenty of boiling, salted water, according to pack instructions. Drain and toss with 1 tbsp olive oil. Once the pasta is cool, mix the remaining ingredients through and season well. Chill until ready to serve.
