Dressing:
½ cup olive oil
¼ cup lemon juice
1 tsp finely grated lemon zest
1 tsp honey
1 clove garlic, crushed
Salad:
½ cup orzo (risoni) pasta
100 g halloumi*, cut into thin slices
400 g can Wattie's Lentils in Springwater, drained
1 small red onion, finely chopped
1 Lebanese cucumber, halved, seeds removed, sliced
250 g punnet cherry or grape tomatoes, chopped (try a mixture of red and yellow)
1 handful mint leaves, chopped
1 handful chopped fresh parsley
½ cup pitted green olives, roughly chopped
NUTRITION INFORMATION |
| Avg. Quantity per serve | Avg. Quantity per 100g |
INGREDIENTS