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Recipe

Orzo & eggplant salad with chilli & honey dressing

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

May 14, 2015 10:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 5
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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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