Recipes by Di Swann
1. Cook orzo in lightly salted boiling water for 8-10 minutes or until al dente. Drain and rinse in cold water. Drain thoroughly and put into a bowl.
2. Add spring onions, carrot, capsicums, avocado and tomatoes. Add about 1/3 cup of Eta Avocado & Garlic Dressing and carefully mix through adding more dressing if required. Transfer to a serving bowl and scatter over the chopped parsley.