Lemon Orzo Salad with Feta and Zucchini
Fresh and herby Lemon Orzo Salad with grilled zucchini and creamy feta cheese. A filling and healthy meal salad!
Servings: 2 to 4
Calories: 694kcal
Ingredients
- 450 grams (1 pound) small zucchini
- 1 teaspoon dry oregano
- 150 grams (¾ cup) orzo pasta
- 120 grams (¾ cup) feta cheese crumbled
- 3 tablespoons lemon juice
- ⅓ lemon zested
- 4 tablespoons extra virgin olive oil + extra drizzle
- 3-4 spearmint leaves or basil leaves
- 1 tablespoon dill minced
- 1 tablespoon parsley minced
- sea salt and ground pepper
Instructions
- Cook the orzo. Bring plenty of water to a boil in a small cooking pot or large saucepan. Season with salt. Cook the orzo for 8-10 minutes then drain in a strainer and allow to cool.
- Prepare the zucchini. Slice the zucchini into long slices, about ½cm thick. Drizzle with olive oil and season with salt, pepper, and the dried oregano. Toss to combine.
- Heat a grill pan or griddle on high. (Alternately you can roast the zucchini in the oven at 220°C / 430°F for 6-8 minutes).
- Grill the zucchini for 5 minutes, flipping it once. It should soften but still retain some crispness. Transfer to a cutting board.
- Chop the zucchini into small pieces once its cool enough to handle.
- Combine orzo, zucchini and the remaining salad ingredients in a salad bowl. Season with salt and pepper.
- Serve with extra freshly ground pepper on top and a drizzle of extra virgin olive oil if you like, and enjoy!
Nutrition
Serving: 1serving (out of 2) | Calories: 694kcal | Carbohydrates: 61g | Protein: 19g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 53mg | Sodium: 691mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 12mg | Calcium: 336mg | Iron: 2mg