Ingredients:

  • 2 large Courgettes (Zucchini), sliced lengthwise into 1 cm planks
  • 1 large Red Bell Pepper, seeded and quartered
  • 1 large Yellow Bell Pepper, seeded and quartered
  • 1 bunch Asparagus Spears, trimmed woody ends
  • 1/2 medium Red Onion, cut into 1 cm thick rounds
  • 3 tbsp Olive Oil (for grilling)
  • 1 tsp Kosher Salt (plus extra for seasoning)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 1/2 cups Orzo Pasta (risoni)
  • 1 tbsp Salt (for boiling water)
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 cup Fresh Lemon Juice (about 2 large lemons)
  • 1 tsp Dijon Mustard
  • 2 cloves Garlic, finely minced or grated
  • 1 tsp Dried Oregano
  • 1/2 cup Fresh Parsley, finely chopped
  • 4 oz Feta Cheese, crumbled
  • 1 cup Cherry Tomatoes, halved
  • Kosher Salt & Pepper, to taste

Instructions:

  1. Prep and season the courgettes, peppers, onions, and asparagus with 3 tbsp olive oil, 1 tsp salt, and pepper. Preheat the grill to medium-high (approx. 400°F/200°C). Place vegetables on the grill and cook until tender-crisp and well-charred (approx. 5-7 minutes for courgettes/peppers, 3-4 minutes for asparagus), turning frequently. Once grilled, roughly chop the vegetables into bite-sized pieces and transfer them to a large mixing bowl.
  2. Bring 1.4 Litres of heavily salted water to a rolling boil. Add the orzo and cook until just al dente (typically 8–10 minutes). Drain the orzo immediately and rinse briefly under cold water to halt the cooking process. Add the drained orzo to the bowl with the grilled vegetables while still slightly warm.
  3. Prepare the vinaigrette: In a small jar, combine the 1/2 cup extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano. Secure the lid and shake vigorously for 30 seconds until the dressing thickens slightly and emulsifies. Taste and adjust seasoning (salt and pepper) as needed.
  4. Pour the vinaigrette over the warm orzo and chopped grilled vegetables. Toss thoroughly to coat. Gently fold in the crumbled feta, halved cherry tomatoes, and chopped fresh parsley. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours, before serving. Give the salad a final toss and adjust the seasoning one last time before plating.