Thursday, 4 December 2014

Lemon Orzo Salad with Spinach, Asparagus and Feta

This was a lovely salad that used up lots of leftover bits and pieces that I had lying around. The feta was a lovely salty contrast to the rest of the ingredients.

Lemon Orzo Salad with Spinach, Asparagus and Feta (from Two Peas and Their Pod)
(Serves 4)

240g orzo
2 cloves garlic, finely chopped
1 tsp olive oil
8 asparagus spears, cut into 1 inch pieces
2 handfuls spinach
juice 1 large lemon
80g feta cheese, crumbled
Salt and pepper, to taste
Bring a pan of water to the boil, Stir in orzo and Cook until tender, about 10 min. Drain the orzo and set aside. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces and saute for 3-4 mins. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

Put the orzo in a medium bowl and add in the vegetables. Squeeze the lemon juice over the orzo and vegetables. Stir. Season with salt and pepper.

Sprinkle over the feta and serve.

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