Greek feta, moroccan harissa salsa & chopped salad
Warming baked Greek feta with salsa & salad
Alfresco Greek Feta with Moroccan Harissa Salsa
Orzo (or risoni) 150g
Basil a small handful, shredded
For the salad:
Romaine lettuce ½ a head, chopped
Avocado 1, diced
Red onion ½, finely chopped
Cucumber ¼, diced
Baby plum tomatoes 12, quartered
Red wine vinegar ½ tbsp
Olive oil 1 tbsp
Heat the oven to 200C/fan 180C/gas 6. Put the feta in a small, lightly oiled baking dish and spread the salsa on top. Drizzle with a little more olive oil then put in the oven for 20-25 minutes or until oozing and melted.
Meanwhile, boil the orzo in salted water until just tender then drain and toss with some salt and a drizzle of olive oil.
Toss the salad ingredients together and serve with the baked feta and orzo, and scatter with basil.