2 cups orzo (rice shaped pasta)
1-2 cups diced tomatoes
3/4 cup diced cucumber
1/2 cup finely chopped spring onions
1/4 cup chopped parsley
1/4 cup chopped mint
2 tsp lemon peel
1 capsicum diced and seeded
3-6 cups cooked seafood (mussels, cooked salmon, prawns etc.)
a small handful of snow peas (optional)
a handful of feta cheese (crumbled or cubed)
1/4 cup lemon juice
2 tsp lemon peel minced
1-2 tsp garlic, minced
3/4 cup olive oil
Salad dressing: mix all ingredients together and season with salt and pepper.
METHOD FOR SALAD
Cook the orzo as per packet (allowing 8 mins cooking time in big pot salted water). Drain and cool. Combine with all other ingredients for salad while still warm. Drizzle on the dressing, lightly toss through.
* This is a great salad to serve just warm or at room temperature. It’s a great means of using up left-over turkey or ham or both. It is multi-versatile.
* Serve with BBQ salmon – just mix 2 tsp rice wine vinegar, 2 Tbsp Dijon mustard, 2 tsp sesame oil, 2 Tbsp soy sauce and 5 Tbsp brown sugar together and pour over room temperature salmon and place on a hot, covered BBQ for 5 mins. Always cook salmon medium-rare.
** we added toasted pine nuts and fresh dill to this recipe