Main course

Orzo salad Signé Caméline

15 minutes

6 servings


2 cup (500 ml) orzo, uncooked

1/3 cup (80 ml) camelina oil

½ lemon zest

½ the juice of lemon

1 cucumber, cut into cubes

200 g cherry tomatoes, cut in half

200 g feta cheese, cut into cubes

1/3 cup (80 ml) fresh parsley, chopped

1/3 cup (80 ml) fresh basil, chopped

1/3 cup (80 ml) fresh mint, chopped

Salt and pepper to taste

Fresh watercress

  1. Cook the orzo in a saucepan of boiling water for 7 minutes. Empty in a colander and rinse thoroughly with cold water. Drain.
  2. Transfer to a large bowl and add camelina oil.
  3. Add the zest of lemon and the juice of the half lemon.
  4. Add vegetables, feta cheese and fresh herbs.
  5. Add salt and pepper to taste.
  6. Place on a bed of watercress.