Orzo salad recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 441 calories / serving
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Try a refreshingly light orzo salad this summer - it will make the perfect accompaniment to any picnic dish.

  1. Cook the orzo in plenty of boiling, salted water, according to pack instructions. Drain and toss with 1 tbsp olive oil.
  2. Once the pasta is cool, mix the remaining ingredients through and season well. Chill until ready to serve. 

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  • Ingredients

  • 200g (7oz) orzo pasta
  • 5 tbsp extra-virgin olive oil
  • 1 lemon, zested and juiced (3 tbsp)
  • 1/4 cucumber, peeled and finely sliced
  • 1 fennel bulbs, trimmed and very finely sliced
  • handful dill, chopped
  • 150g (5oz) feta, crumbled
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  • Energy 1842kj 441kcal 22%
  • Fat 25g 36%
  • Saturates 7.6g 38%
  • Sugars 3.2g 4%
  • Salt 1.2g 21%

of the reference intake
Carbohydrate 39.7g Protein 14.1g Fibre 0.3g


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