Mediterranean Orzo Salad

All of the vegetables should be peeled and deseeded (where necessary) and chopped into bite size pieces. I've provided approximate measurements for the herbs and spices, because it really is down to personal preference. Truth be told, I never measure them...!

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 292kcal

Author Michelle Ordever

Ingredients

1 medium aubergine
2 medium courgettes
2 bell peppers - your colour choice
240 g drained weight can artichoke hearts
2-3 red onions
100 g mushrooms
1 x 200g can sweetcorn
1 x 400g can chopped tomatoes
6 garlic cloves crushed
½ - 1 tbsp dried rosemary
½ - 1 tbsp dried oregano
½ - 1 tbsp dried mint
½ - 1 tbsp ground cinnamon
salt and freshly ground black pepper
1 tbsp light olive oil
200 g orzo
1-2 x lemons juiced
1-2 tbsps extra virgin olive oil
1 x 400g can of black eyed beans drained
1 x 400g can of chick peas drained

Instructions

Pre-heat oven to 200C/Gas 6/400F
Place the prepared vegetables - aubergine, courgettes, bell peppers, artichoke hearts, red onions, mushrooms - and the sweetcorn and chopped tomatoes in a large roasting dish.
Sprinkle the crushed garlic, herbs, spices, and salt and pepper over the top of the vegetables, and mix together with a large spoon (or your hands) until well combined. You can check a piece of raw veg for flavour, and adjust if you need to. I find that the herbs mellow out in cooking.
Drizzle over the light olive oil, and place the tray in the oven for 30-40 minutes, turning occasionally until the vegetables are cooked.
Meanwhile, cook the orzo in salted boiling water according to the package instructions.
When cooked, drain and while hot stir through the lemon juice, a tablespoon of extra virgin olive oil, and some salt and pepper. Again, you check for flavour and your personal preference.
Pour the orzo over the vegetables, along with the beans, and mix everything well. You can taste again to adjust the seasoning - more lemon juice, more herbs, more salt, more oil etc.
If serving warm, you're ready to go. If prepping for the week, allow to cool for half an hour, then divide between 7 x half litre (16oz) jars, and seal tightly. Store in fridge for no more than a week.

Notes

I have also included the nutritional information, as I am counting calories for weight loss. This information is approximate using online resources. I am not a doctor or dietitian, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. I advise you check your own resources if you are using recipes to lose weight. All weight loss programmes should be followed on advice from a doctor.

Nutrition