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Green Herb Greek Orzo Salad with Roasted Tomatoes and Feta

The flavours of Greek summer captured on a plate

June 5, 2017

Green Herb Greek Orzo Salad with Roasted Tomatoes and Feta

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ingredients for six

oven roasted tomatoes
4 x medium tomatoes
1 Tbsp extra virgin olive oil
salt and pepper
‘green’ orzo
250gm orzo
½ tsp salt
¼ cup chopped dill
¼ cup chopped mint
½ cup chopped flat leaf parsley
½ cup finely chopped spring onion
30gm unsalted butter
300gm baby English spinach
100gm Greek feta
lemon dressing
1  Tbsp lemon juice
2 Tbsp extra virgin olive oil

method

  1. Pre-heat oven to 180ºC.
  2. Prepare tomatoes. Cut each into 6 wedges and toss with salt, pepper and olive oil. Place in single layer on large non-stick paper lined baking tray. Roast for 25-30 minutes, until slightly shrunken.
  3. Meanwhile, bring a large pan of salted water to the boil. Simmer orzo with salt for 13 to 15 minutes, according to instructions on packet.
  4. While orzo is cooking, whisk lemon juice with olive oil and season with ½ teaspoon salt and a good pinch pepper to make lemon dressing.
  5. Prepare herbs and spring onions.
  6. Drain and rinse pasta under water to cool slightly. Drain well and place in large bowl.
  7. Toss orzo with lemon dressing.
  8. Place butter in large frying pan over high heat. When sizzling add spinach, season lightly and cook for a couple of minutes turning often until wilted.
  9. Crumble feta into pea size pieces.
  10. Add half feta, cooked spinach, spring onions, dill and parsley to orzo. Combine components and season well with salt and pepper.
  11. Place green orzo in large bowl and top with tomatoes. Scatter with remaining feta and serve hot, warm or at room temperature.

cooks notes

  • The recipe picture shows this salad served with lamb kofta meatballs. It is great with lamb chops or a roasted sliced lamb leg or rump.
  • Orzo is rice shaped pasta. Risoni is similar but usually slightly smaller.
  • Make this with brown rice in place of orzo.
  • Alter the herbs to your liking. This dish also tastes wonderful with basil. I have always loved the flavour of dill and coriander together. Try different flavours.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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