NZ Woman's Weekly

Roasted vegetable salad with orzo

Roasted vegetable salad with orzo
  • Servings

    4

This is a fabulous salad for using a mixture of vegetables. The orzo gives an interesting texture and turns it from a side to a meal. Garnish with your favourite nuts and seeds, feta and a few herbs for freshness.

  • 1 cup orzo pasta
  • ¼ cup olive oil, plus 2 tbsp for dressing
  • 1 tsp Cajun spice or all-purpose seasoning
  • 1 red onion, cut into wedges
  • 2 cloves garlic, sliced
  • 2 coloured peppers, deseeded and diced
  • 1 small eggplant, chunky dice
  • 1 zucchini, diced
  • ¼ cauliflower, cut into florets
  • ¼ broccoli, cut into florets
  • 2 tbsp lemon juice
  • 2 tbsp seeds (pumpkin, sesame, sunflower, almonds, etc)
  • 50g feta cheese, crumbled
  • Fresh parsley, to garnish

1 Preheat the oven to 180ºC. Cook pasta as per the packet instructions, drain and set aside.

2 Toss the cut vegetables in the oil and season. Arrange in a single layer on a lined baking tray and roast for 20 minutes until caramelised and tender.

3 Combine the veges and the orzo. Dress with lemon juice combined with olive oil.

4 Serve in bowls, topped with crumbled feta, nuts and seeds, and parsley.

*If the orzo sticks together, just refresh under warm water or toss with a tablespoon of oil – this will separate the grains.

Photos: Nick tresidder • Props: Natalie Hoelen

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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