Roast Pepper, Orzo & Feta Salad

We heated the oven to 220°C and placed a yellow and red pepper on a small baking tray and cooked in the oven for about 20 minutes, turning halfway through, until dark and blistered. We then put them in a bowl and covered immediately with cling film to allow them to steam.

We cooked the orzo according to pack. Meanwhile we made the dressing, we heated chilli, garlic, paprika, lemon zest and olive oil in a small saucepan over a medium heat for 2-3 minutes. We removed it from the heat, and added lemon juice and seasoning.

Drained the orzo, arranged on a serving dish, poured over the dressing and tossed to combine. Peeled the skins off the peppers, and took out the cores and seeds before cutting into strips and scattering over the orzo.

Finally we topped it with fresh parsley and crumbled feta.