Description
A vibrant and flavorful salad featuring orzo and roasted peppers, enhanced with feta cheese and fresh herbs.
Ingredients
Scale
- 5 bell peppers or sweet pointed peppers (red and yellow)
- 2 tablespoons olive oil for roasting
- 2 red onions, cut into wedges
- 250g orzo / risoni
- 4 tablespoons olive oil for dressing
- 2 cloves garlic, finely diced
- 1 red chili, finely diced
- 125g spicy chorizo sausage, diced
- 3 tablespoons red wine vinegar
- 11/2 teaspoon sugar
- 1–21/2 teaspoons sweet paprika powder or flakes
- lemon juice, to taste
- small bunch of fresh parsley, finely chopped
- 200g feta cheese
- 125g cherry tomatoes, halved
- 1 bunch fresh basil
- sea salt and black pepper
Instructions
- Cook the Orzo: Start by boiling some water in a large saucepan. Once boiling, add in the orzo and cook for about 12 to 14 minutes, until it is al dente. You will know it is ready when it is tender but still has a bit of bite. Be careful not to overcook, as it might become mushy.
- Roast the Peppers: While the orzo cooks, preheat the oven. Place the bell peppers on an oven tray lined with baking paper and drizzle with 2 tablespoons of olive oil. Roast in the oven until the skins are charred, which should take around 20 minutes. The sweet aroma and darkened skin will indicate they are ready to come out.
- Steam & Peel the Peppers: After roasting the peppers, cover them with clingfilm or a kitchen towel to steam for about 10 minutes. This makes peeling the skins much easier. Once they have cooled, peel away the skins and chop the peppers into bite-sized pieces.
- Mix Everything Together: In a large mixing bowl, toss the cooked orzo with the chopped roasted peppers, diced red onions, garlic, red chili, diced chorizo, cherry tomatoes, parsley, and feta cheese. Mix gently to avoid smashing the orzo.
- Add Lemon Juice: Drizzle in some lemon juice and season the mixture with sea salt and black pepper. This step brightens the entire dish. Taste as you go and adjust seasoning to your preference.
- Chill Before Serving: Place the completed salad in the fridge for at least 10 minutes before serving. Chilling allows the flavors to meld together. Before serving, taste again and adjust with more lemon juice or herbs if needed.
Notes
- Orzo and Roast Pepper Salad keeps well in the fridge for at least 5 days.
- If orzo turns mushy, ensuring to cook it for 12-14 minutes will keep it firm. Use jarred roasted peppers to save time. For a salad that tastes great after chilling, add a splash of lemon juice or fresh herbs before serving. If peeling roasted peppers seems tricky, covering them for 10 minutes will help loosen the skin.
- This salad is best served chilled or at room temperature, and typically does not need reheating.
- Serve chilled or at room temperature for summer gatherings. Pair with grilled chicken or fish for a complete meal. Offer additional lemon wedges and fresh herbs on the side for customization.
- Add roasted rotisserie chicken for extra protein. Incorporate olives for added flavor, or replace chorizo with smoked tofu for a vegetarian version.
- Select bright, firm peppers for roasting. Fresh herbs like parsley and basil should be vibrant and fragrant. Consider using halloumi cheese instead of feta for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 683
- Sugar: 13g
- Sodium: 588mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 67mg