Name: Orzo & eggplant salad with chilli & honey dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: Orzo & eggplant salad; 1/4 cup olive oil; 1 clove garlic, sliced; 1 red onion, sliced; 1 red capsicum, diced; 1 yellow capsicum, diced; 1 small eggplant, diced; 1 cup corn cut off the cob or tinned corn; 1 1/2 cup orzo; chopped fresh parsley, microgreens and crumbled feta, to serve; Chilli & honey dressing; 1 red chilli, sliced; 1/4 cup white wine vinegar; 2 tablespoon honey; sea salt and cracked pepper

Orzo & eggplant salad with chilli & honey dressing

This vibrant salad uses up the last of the late summer vegetables.

Serves 5

Prep

10M

Cook

15M

Total

25M

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Ingredients

Orzo & eggplant salad

1/4 cup olive oil

1 clove garlic, sliced

1 red onion, sliced

1 red capsicum, diced

1 yellow capsicum, diced

1 small eggplant, diced

1 cup corn cut off the cob or tinned corn

1 1/2 cup orzo

chopped fresh parsley, microgreens and crumbled feta, to serve

Chilli & honey dressing

1 red chilli, sliced

1/4 cup white wine vinegar

2 tablespoon honey

sea salt and cracked pepper

Method

Orzo & eggplant salad

1.Heat the olive oil in a large frying pan. Sauté the garlic, red onion, capsicums and eggplant for 4-5 minutes over a low to medium heat until the vegetables are just coloured and tender. Add the corn and toss to heat through.

2.Meanwhile, cook the orzo for 8-10 minutes in boiling water until al dente, then drain and refresh under cool water. Toss the orzo with the cooked vegetables.

Chilli & honey dressing

3.For the dressing, mix chilli, vinegar and honey, then season well.

4.Toss the salad and arrange on a serving plate with plenty of parsley, a sprinkling of microgreens and cracked pepper. Crumble over feta just before serving.

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Ingredients

Method

Orzo & eggplant salad

Chilli & honey dressing

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