Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 50 mls extra virgin olive oil, or oil from the marinated fetta

  3. 1/2 cup finely chopped eschalots

  4. 2 tablespoons fresh lemon juice

  5. 1 clove garlic, finely chopped

  6. 1 chilli, de-seeded and chopped

  7. sea salt and pepper

  8. 225g orzo (rice like pasta)

  9. 1 X 425g can marinated artichokes, drained

  10. 3 zucchini, sliced lengthwise

  11. 1/3 cup marinated fetta

  12. 1/4 cup chopped mint leaves

Instructions Jump to Ingredients ↑

  1. In a small bowl whisk the oil, shallots, lemon juice, garlic, lemon zest, chilli and seasoning together.

  2. Bring a large pot of lightly salted water to the boil and cook the orzo according to packet instructions. Drain and toss with the dressing.

  3. Heat a char grill pan over a medium high heat. Cook artichokes and zucchini for 2 minutes on each side until lightly golden and toss with the orzo. Set aside to cool.

  4. Stir in the fetta and mint leaves. Season to taste.

  5. *It is important to toss the pasta with the dressing when hot to absorb the flavours.


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