Euro Summer Holiday Salad

Sun-soaked and full of colour, this salad is your shortcut to a Mediterranean-style meal. While the pasta cooks, you can prep nearly everything else — fresh herbs, crisp veggies, briny feta, and chickpeas come together fast for a vibrant, no-fuss dish that tastes like a Euro summer holiday.

Ingredients

• 1 cup orzo or risoni

• 1/2 bunch parsley

• 1/2 bunch basil

• 1/2 red onion

• 1 punnet cherry tomatoes

• 1 small cucumber

• 1 can chickpeas, drained & rinsed

• 1 jar roasted red pepper (300g)

• 120g mixed greens

• 100g greek style feta

DRESSING

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 clove garlic

• 1/2 tsp chilli flakes

• 1/2 tsp mixed herbs

• 1/2 tsp sugar

• Salt, to taste

Method

1. Bring a lightly salted medium sized pot to boil and cook orzo/risoni until al dente (10-12 minutes). Drain and lightly toss with olive oil. Set aside to cool.

2. While pasta is cooking, finely chop parsley and basil, finely dice red onion, slice cherry tomatoes in half and dice cucumbers. Place into large mixing bowl.

3. While pasta is cooling, make your dressing. Whisk (or vigorously shake in a sealed container) all ingredients. Adjust taste as desired.

4. Drain and rinse chickpeas and place into mixing bowl. Drain red peppers and cute into cubes, place into mixing bowl.

5. Once pasta is cooled, mix together all ingredients in the large mixing bowl. Taste the salad and adjust seasoning before serving over handful of mixed greens. Top with crumbled feta.

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