Orzo Salad



1 ½ cups orzo

5 tomatoes

1 large cucumber

½ red onion

handful of fresh flat leaf parsley chopped

70g black olives pitted

Juice of 1 lemon

Olive oil




Cook the orzo in salted water as per the instructions until al dente and then drain off water. Stir a tbsp of olive oil through the pasta to prevent it from sticking together as it cools. Set it aside to cool while preparing the other ingredients

Remove the core from the tomatoes and chop into 1cm pieces

Chop the cucumber into 1 cm pieces. Finely slice the red onion and roughly chop the olives. Crush two cloves of the cooked garlic from the lamb shanks and add to a bowl, whisk in the lemon juice, and then the olive oil. Season to taste

Add the prepared vegetables to the orzo with the dressing and check the salad for seasoning. Add more salt and pepper if needed to taste


Signup for our newsletter!