A sunshine-drenched orzo salad piled high onto a big platter for sharing, always.
Juicy roasted red peppers, pink pickled onions, kalamata olives, cucumber, salty feta, and a generous drizzle of Tahini Lime dressing.
INGREDIENTS
Serves 4:
*300g orzo
*Olive oil
*750ml of vegetable stock
*200g roasted red peppers, sliced into strips
*Pink pickled onions
*2 large handfuls of kalamata olives
*1 cucumber, deseeded and sliced into half moons
*A block of feta, crumbled
*All Dressed Up Tahini Lime dressing
INSTRUCTIONS
Step 1: Bring the stock to a boil and cook the orzo in it until al dente. Drain if needed, then toss with the olive oil while still warm so it doesn’t clump, and let it cool to room temperature.
Step 2: Pour the orzo into a large mixing bowl. Scatter over the roasted peppers, pickled onions, olives, and cucumber. Crumble the feta on top, then drizzle generously with the Tahini Lime dressing.
Step 3: Toss.
Step 4: Serve on a large platter and enjoy.
