1、Rainbow orzo salad

This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil

Rainbow orzo salad recipe

Ingredients

Method

Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
  • Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

  • https://www.truecookbook.com/recipe/rainbow-orzo-salad-9368/

    2、Broad bean, pea & orzo salad

    Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing
    Broad bean, pea & orzo salad recipe

    Ingredients

    • 375g orzo or small pasta shapes
    • 250g pea, fresh or frozen
    • 250g podded broad bean, fresh or frozen
    • 140g half-fat soured cream
    • zest 1 lemon, plus 2 tbsp juice
    • 1 tbsp grated Parmesan, or vegetarian alternative
    • small handful basil, torn

    Method

    1. Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
    2. Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

    3、Rainbow tomato salad

    Use seasonal tomatoes in different colours, shapes and sizes and sprinkle basil to give this side salad a dazzling finish
    Rainbow tomato salad recipe

    Ingredients

    • 1kg ripe tomato of various colours, shapes and sizes, at room temperature
    • sea salt, to season
    • 2 tsp balsamic vinegar
    • drizzle extra-virgin olive oil
    • basil leaves

    Method

    1. Slice the tomatoes and arrange on a platter, then season with sea salt and some pepper. Drizzle over the vinegar and oil, and scatter over the basil.

    4、Oregano halloumi with orzo salad

    This affordable dish featuring slightly salty, herby halloumi is a great meat free meal. Any leftovers make a great take-to-work lunch for the next day
    Oregano halloumi with orzo salad recipe

    Ingredients

    • 350g orzo
    • 15g pack oregano, leaves picked, larges ones roughly chopped
    • 3 tbsp olive oil
    • 250g halloumi, sliced
    • 200g plum cherry tomatoes, halved
    • handful pitted black olives, chopped
    • 140g tub fresh pesto

    Method

    1. Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.
    2. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.

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