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Greek feta, moroccan harissa salsa & chopped salad

Warming baked Greek feta with salsa & salad

Olive oil

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.

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