Pigeon Cottage Kitchen

I love a Greek salad for lunch but sometimes you want a little more substance for supper so I made my classic Greek salad but, as an experiment, mixed in some orzo pasta. Dear Reader, it was delicious; served with some chorizo sausages cooked on the BBQ, it was a perfect spring supper. You can mix the proportions of salad ingredients to orzo how you like but the recipe below is how I made it for roughly four servings.

• 100g feta cheese
• 150g orzo (I use Sainsbury’s ‘Taste the Difference’)
• 12 cherry tomatoes, quartered
• 25 cm piece of cucumber, quartered lengthwise, seeds removed, then chopped into 1cm chunks
• Juice of a small lemon
• 1 tbsp extra-virgin olive oil
• 1 heaped tbsp Kalamata olives
• 1 tsp dried oregano (chopped fresh dill is lovely too)
• 1/2 small red onion, very finely sliced

To make…

• Cook the orzo according to the pack instructions – usually about 10 minutes in boiling salted water. Drain, rinse in cold water and set aside.
• Meanwhile, prep the tomatoes, cucumber and red onion.
• In a large salad bowl, whisk the lemon juice and olive oil together with the oregano. Season with a little black pepper. I don’t add salt as the feta is salty and the orzo has been cooked in salted water.
• Add the salad ingredients, the orzo and olives. Mix thoroughly. Crumble the feta cheese over it and stir gently through the salad. Serve at room temperature.

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