author: ro
created: 2005-01-05 19:54:39
servings: 8-10
notes:
Easy and delicious. Use the creamy goats milk feta and a really fruity good quality extra virgin olive oil. sorry for the grams It's a friend of mine's recipe that she got in England.
recipe:
Susan's Orzo Salald 500g orzo fruity evoo 500g feta finely shredded zest of 2 lemons leaves from a small bunch of mint - julienned or torn into very small peices freshly ground pepper Juice from 1/2 a lemon Cook orzo in salted water. Drain, refresh under cold water then drain again. Transfer to a bowl, drizzle with olive oil and stir to separate grains, then set aside to cool. Crumble the feta and add to pasta with lemon zest, juice and mint. Dress with olive oil to taste (I use a lot here) and season with pepper.