Feta Orzo Salad Recipe

500g Orzo Pasta  

Spring onion – full bunch, green tops only 

170g feta(one packet), crumbled  

1.5 cup pickled raisins (simmer 2 parts raisins to 1 part vinegar + 1 part water until most liquid is evaporated) 

1.5 cup toasted hazelnuts, lightly chopped  

Lemonette dressing (below) 

Method: 

Boil water for cooking pasta, lightly salt 

Add orzo to boiling water, cook approx. 12 min or until tender- you want a little bite there still but not uncooked 

Strain into large colander and rinse with cold water 

Line sheet tray with parchment and spread the orzo out to fully cool 

Once cool, toss with feta, nuts, dressing, scallion, dressing. Season to taste 

 Lemonette Ingredients:

80ml (1/3 cup) lemon juice 

240ml (1 Cup) Olive oil 

Zest of Three lemons 

1tsp sea salt 

Method: 

Place all ingredients in a metal jug (or 1lt plastic cup). 

Blend using a small stick blender until smooth and emulsified. 

Pour into squeezy bottle and label for later use.