Feeds: 4 people Time: 20 minutes
for the dressing
5 tablespoons + 1 teaspoon olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons wholegrain mustard
a pinch of sea salt
some freshly cracked black pepper
for the salad
100g orzo pasta, cooked and cooled
(1/4) cucumber, cut into small chunks
(12) cherry tomatoes, halved
(100g) feta cheese, crumbled
(1/2) red onion, thinly chopped
(two handfuls) pitted (Kalamata) olives
fresh basil, torn
freshly cracked black pepper
- Place all the dressing ingredients together in a clean jam jar, close the lid tightly and shake vigorously until combined. It'll make more than you need, but it can be stored for up to a week in the fridge so you can use it with other salads!
- In a large bowl, toss together the salad ingredients. Season with pepper. Add the dressing as you serve. Eat!
Adapted from Joy the Baker.