Orzo with Roasted Peppers and Feta and Olives

• 350gorzo
• 200 groasted red peppers from a jar, drained and sliced
• 80gKalamata olives, halved
• 1cucumber, diced
• 200gcherry tomatoes, halved
• 5spring onions, sliced
• 1 x 400gtin chickpeas, drained and rinsed
• 150gfeta, crumbled
• 25gparsley, chopped
• 10 gmint leaves, torn
• 4 tbspextra virgin olive oil
• 30 mllemon juice
• 1 tspdried oregano
• 1small garlic clove, crushed
• fine salt
• black pepper
• 100 gdrained tinned tuna, optional (optional)
• Finely grated lemon zest (2 g)

Method

1. 1Cook the orzo in a large pan of well-salted boiling water for 8 to 9 minutes until tender. Drain, rinse briefly under warm water to stop it clumping, and tip into a wide bowl.
2. 2Whisk the extra virgin olive oil, lemon zest and juice, oregano, garlic, a good pinch of salt and plenty of pepper together. Pour it over the warm orzo and toss; warm pasta takes on dressing far better than cold.
3. 3Add the peppers, olives, cucumber, tomatoes, spring onions and chickpeas and toss again. Fold through the feta, parsley and mint last so the feta stays in pieces.
4. 4Taste. It wants to be sharp and well seasoned, because it will be eaten at room temperature and cold food needs more of everything. Add lemon or salt as needed.
5. 5Serve straight away, or cool promptly, cover and refrigerate for up to two days. Fold through the optional drained tuna if using.

Per serving

kcal

678

protein

22.2g

fibre

10.1g

carbs

85.8g

fat

27.2g