Roasted Vegetable Orzo Salad Recipe

Cut the aubergine, peppers and onions into bite sized pieces.

Place the chopped vegetables into a bowl and toss with the garlic, olive oil, rosemary, salt and pepper. Transfer to a roasting pan.

Roast in a hot oven (200C/400F/Gas6) for 30 - 40 minutes, until browned. Turn the vegetables half way through so that they cook evenly.

Meanwhile, cook the orzo according to the instructions on the package, using a stock cube for flavouring if you wish.

Make the dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.

Drain the orzo and place into a large bowl.

Add the cooked vegetables, scraping all the juices into the bowl too.

Pour the dressing over the orzo and vegetables whilst still warm so that it absorbs all the flavour. Mix together to combine.

Serve at room temperature with the toasted pine nuts and spring onions stirred through it and by adding the cubed feta and torn basil leaves on top.

Spice Level:

Dietary