(Malta inspired) summer orzo salad!

After my trip to Malta with some amazing food I thought I'd share with you a Orzo salad reciepe. This is a great alternative to pasta - but just as filling. Orzo originated in Italy but Malta has a real influence of Italian food due to it's proximity to Sicily.

Beetroot is great for supporting the digestive system as it has a high fibre content but if you are not a fan then swap it for a red pepper instead.

You can get gluten free Orzo too and might need to find it in a bigger supermarket as it's not always in the smaller ones. It's a great dinner served warm or for lunch when cooled down as a batch cook.

Prep time: 15 minutes

Cook time: 30 minutes

You will need:

-1 packet 500g Orzo (Half a packet is enough for this and makes 4 servings - 250grams)

-2 sweet potatoes peeled and chopped into small cubes

(or a packet of pre chopped frozen sweet potato approx. 450-500g)

-1 carrot

-x1 bulb of beetroot (ideally fresh but you can use pickled!) - swap for a red pepper if not!

-x1 red onion

-x10 cherry tomatoes

(Optional feta cheese)

To taste:

-Pepper

-a drizzle of extra virgin olive oil

-a handful of fresh parsely - chopped

Method:

-Preheat the oven to 200 degrees C

-Roast the carrots and sweet potatoes:

-Prep the veg as follows

-Peel and chop 1 carrot into slices

-Peel and chop 2 sweet potatoes into cubes

-drizzle with extra virgin olive oil

-place the sweet potato and carrot to roast in the oven for approx 30 minutes (or until soft)

To cook the Orzo:

-Add some orzo to a pan (250G will be enough for 4 portions)

-Cover with hot water

-Bring the water to a gentle boil, and cook for around 8-10 minutes, or until the orzo is cooked to your liking

-Drain the orzo in a colander

(Tip it can get a little sticky so give it an occasional stir whilst cooking!)

Final step!

-Chop the single beetroot bulb into cubes

-Chop 10 cherry tomatoes in half

-Chop one red onion into small pieces

-Combine the roasted veg to the above

-Add the Orzo and stir up well!

To taste

-Add crumbled feta cheese

-season with salt/pepper and fresh parsely to finish

Eat warm or enjoy cold for lunch!