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½ cup orzo pasta
5 tbsp extra virgin olive oil
2 ½ tbsp lemon juice
Zest of ½ a lemon
Gewürzhaus Himalayan Pink Salt, to taste
4 tbsp Gewürzhaus Bruschetta Blend, plus extra to serve
½ clove garlic finely grated
Gewürzhaus Black Peppercorn, cracked, to season
200g cherry tomatoes, sliced in half lengthways
4 canned artichoke hearts, cut in quarters lengthways
¼ continental cucumber, cut in 2cm cubes
90g Greek feta, crumbled
15 basil leaves
Cook orzo according to packet instructions. Drain well and allow to cool completely.
Meanwhile, to a large bowl add the olive oil, lemon juice, zest, salt, spice blend and garlic. Season with a dash of finely ground black pepper. Mix well until combined.
Add the cherry tomatoes, artichokes, cucumber and cooled down orzo. Gently fold through until evenly coated in the dressing.
Scatter the feta and the basil leaves over the salad. Carefully fold through. Taste and adjust seasoning if needed. Finish off with a sprinkling of Bruschetta Blend to serve.
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