Mediterranean Orzo Salad

A fresh, vibrant Mediterranean salad come together quickly making it the perfect nourishing lunch. This recipe is packed with veggies and plant protein to keep you going on those warm, summer days.

15-20mins to make

Serves 4

Ingredients

360g of orzo

1 tin of chickpeas drained

1/2 cucumber, cut into cubes

1/2 cup of sun-dried tomatoes, roughly chopped

1/4 cup of green olives, cut in half

250g of mediterranean vegetables *see notes below*

2 tablespoons of extra virgin olive oil

2 teaspoons of mixed herb seasoning

100g of feta, crumbled

Salt and pepper

Dressing

Juice of 1 lemon

2 tablespoons of extra virgin olive oil

2 teaspoons of honey

1 tablespoon of apple cider vinegar

Method

Preheat oven to 180 degrees.

Prepare meditarian vegetables and put into roasting tray with chickpeas. Add 2 tablespoons of olive oil, mixed herb seasoning, salt and pepper. Mix to combine.

Put roasting tin into the oven to cook for 15 minutes.

While the vegetables and chickpeas are in the oven cook the orzo according to package instructions.

Meanwhile, cut up cucumber, sun-dried tomatoes, and olives - set aside.

Once the orzo, chickpeas and vegetables finish cooking add to a large bowl with fresh vegetables. Toss to combine.

In a small bowl, whisk all the ingredients and pour over the salad. Toss again to combine.

Crumble feta on top to serve and enjoy!

*Prepare yourself by chopping bell peppers, courgette, onion and aubergine into bite sized pieces or you can buy preprepared vegetables in the frozen section of the supermarket to save time*