Orzo Salad with Cottage Cheese and Summer Vegetables
Sultry summer days call for fresh salads that celebrate seasonal ingredients. Put a Mediterranean spin on traditional leafy green salads by using orzo pasta as a starting point instead: this delicious but simple recipe combines orzo with vibrant yellow peppers, cucumber and fresh mint and packs a punch of protein with the addition of light, nutritious Meadow Fresh Cottage Cheese. Add a little lemon zest and juice and you’re done: this is the perfect salad to accompany the smoky flavours of barbecued meat, or simply enjoy it as a light but filling meal on its own.
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- 1/2 cup olive oil
- 2 lemons
- 2 cups orzo
- 2 yellow peppers, seeded and diced
- 1/2 long telegraph cucumber, lightly seeded and diced
- Handful mint leaves, torn if large
- 250g Meadow Fresh Cottage Cheese
Pour the olive oil into a large bowl. Finely grate the zest of 1 lemon and add with the juice of both lemons. Season with salt and freshly ground black pepper. (If you wish add a little honey to sweeten). Cook the orzo in a large saucepan of lightly salted water until al dente, about 10 minutes. Mix through the prepared peppers, cucumber and mint. Dollop half teaspoonfuls of the cottage cheese in and gently mix. Spoon into a serving bowl and serve.