Pea, mint & chilli dip
A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes
Orzo salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 1
Skip to ingredients
- 2 peppersdifferent colours if you like, deseeded and sliced
- 1 red onioncut into thin wedges
- 1 tbsp olive oil
- 6 cherry tomatoeshalved
- 25g orzopasta
- 25g feta cheesecrumbled
- 2 tbsp roughly chopped basil
Nutrition: per serving
- kcal422low
- fat18g
- saturates6g
- carbs52g
- sugars30g
- fibre9g
- protein13g
- salt1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
step 2
Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
