Ingredients
- 1 ½ cups orzo
- 5 tomatoes
- 1 large cucumber
- ½ red onion
- handful of fresh flat leaf parsley chopped
- 70g black olives pitted
- Juice of 1 lemon
- Olive oil
- Salt
- pepper
Orzo Salad
Method
- Cook the orzo in salted water as per the instructions until al dente and then drain off water
- Stir a tbsp of olive oil through the pasta to prevent it from sticking together as it cools
- Set it aside to cool while preparing the other ingredients Remove the core from the tomatoes and chop into 1cm pieces Chop the cucumber into 1 cm pieces
- Finely slice the red onion and roughly chop the olives
- Crush two cloves of the cooked garlic from the lamb shanks and add to a bowl, whisk in the lemon juice, and then the olive oil
- Season to taste Add the prepared vegetables to the orzo with the dressing and check the salad for seasoning
- Add more salt and pepper if needed to taste
