RECIPE: SUPER SIMPLE ORZO SALAD

For those of you that follow me on Twitter or Instagram you will already know how excited I was to find Orzo in our local supermarket yesterday!  Granted this sounds a little bit sad, but this is a HUGE deal when you live somewhere like I do where the lack of larger stores can make the choice of ingredients somewhat limiting. 

I raced back to my the kitchen to knock-up a simple wee recipe that makes the most of this modest little pasta.  We chomped on down to it for last nights dinner! Simply delicious and even better the next day after a night in the fridge!

SUPER SIMPLE ORZO SALAD RECIPE 
Serves 4

150g dry weight Orzo // two punnets of cherry tomatoes // two bell peppers (any colour but green) // two or three red onions // a clove or two of garlic // a couple of sprigs of fresh rosemary // olive oil // balsamic vinegar // salt & pepper // you can also add a couple of courgettes and a fennel bulb if you like - I would have but didn't have any!

Chop the peppers and onions, smash the garlic and spread everything out on a baking tray.  Tip in the tomatoes whole and cover everything with a glug of olive oile and a splash of balsamic.  Season with salt and pepper and roast in an hot oven until soft and starting to blacken (30mins maybe).

Meanwhile cook the Orzo according to packet instructions (usually about 8mins in a pan of boiling water).  Once cooked, drain and coat in a splash of olive oil.  I leave mine in a sieve to cool, stirring regularly.

Once the vegetables are ready take them out of the oven.  Tip the Orzo into the bottom of a large bowl and then tip the roast veg on top of that.  Chop the rosemary leaves and add them to the bowl stirring every thing around.

Leave the whole thing to stand for about ten minutes and then serve.  I love mine with a little spicy chicken and crispy salad leaves.

N.B. If you are wheat-free you can make this recipe using quinoa or brown rice.