Modern Lemon Orzo Salad

• 160 g Orzo
• 1 ½ tsp Fine sea salt
• 1 large Lemon, juicy
• 3 tbsp Extra virgin olive oil
• 1 tsp Dried oregano
• ¼ tsp Black pepper
• ½ large Cucumber
• 200 g Cherry tomatoes, ripe
• ½ medium Red onion
• 100 g Feta cheese
• 10 g Fresh parsley, flat-leaf

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the orzo and cook until tender but still with a little bite, about 8 to 10 minutes. Drain well in a colander and rinse briefly under cold water to cool, then shake off excess water.
2. Meanwhile, finely grate a little lemon zest, then squeeze the lemon for juice. In a mixing bowl, whisk together the lemon juice, olive oil, dried oregano, black pepper, and the remaining 0.5 tsp fine sea salt. Taste and adjust with a little more lemon juice if you like it sharper.
3. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add the cooled orzo and vegetables to the bowl and toss until everything is evenly coated in the dressing. Fold through most of the feta and parsley, reserving a little of each for the top.
4. Cover and chill for 10 minutes so the flavours meld. Toss once more, then scatter over the reserved feta, parsley, and a pinch of the lemon zest to finish. Serve cool or at room temperature.

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