This week I’m trying to make a conscious effort to eat less bread and to not stick to my usual quick go to foods for lunch i.e. sandwiches, packet soup, bagels etc. After cooking a recipe for Mediterranean pork and orzo for dinner recently, I decided to adapt it to a lunch version that I could make in a batch and take portions to work with me. The recipe is healthy, vegetarian and tastes great. This would also be ideal served as a side dish at a bbq or as part of a buffet. Leave a comment below and let me know what you think.
The recipe Serves 5
300g orzo pasta
100g feta cheese, crumbled
4 tbsp. extra virgin olive oil (use the best quality that you can afford, it does make a difference)
150g chopped yellow, red or orange peppers (I used mixed)
100g pitted green olives
2 tbsp. capers in brine or water, drained
3 tbsp. lemon juice
1 tbsp. crushed garlic or garlic paste
1 1/2 tsp dried oregano
1 tsp Dijon mustard
1tsp ground cumin
150g plum tomatoes, sliced in half
1 tbsp. white wine vinegar
- Bring a large pan of salted water to the boil and cook the orzo uncovered for 8-9 minutes. Once cooked, drained and rinse with cold water. Transfer into a large bowl and mix in 2 tbsp. of the olive oil.
- To make the dressing whisk the white wine vinegar, lemon juice, mustard, garlic, oregano and cumin into a separate small bowl. Add and whisk the remaining 2 tbsp. olive oil and season to taste.
- Add the cheese, capers, olives, tomatoes and peppers to the orzo and mix well. Finish by tossing in the dressing and serve.
I am linking this up to Cook Blog Share