Orzo salad recipe
Try a refreshingly light orzo salad this summer - it will make the perfect accompaniment to any picnic dish.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 441 calories / serving
Ingredients
- 200g (7oz) orzo pasta
- 5 tbsp extra-virgin olive oil
- 1 lemon, zested and juiced (3 tbsp)
- ¼ cucumber, peeled and finely sliced
- 1 fennel bulbs, trimmed and very finely sliced
- handful dill, chopped
- 150g (5oz) feta, crumbled
Each serving contains
- Energy
- 1840kJ 441.0kcal
- Fat
- 25g
- Saturates
- 8g
- Salt
- 1.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 39.7gProtein 14.1gFibre 0.3g
Method
- 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.
- See more Picnic recipes
