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Orzo salad with tomato, cucumber and feta
Orzo salad with tomatoes, olives, cucumber, parsley, white cheese, feta, tapenade and lamb's lettuce
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Ingredients
Directions
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Cook the orzo according to the instructions on the package.
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Meanwhile, halve the tomatoes. Cut the olives into slices.
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Halve the cucumber in the length and remove the seed lists with a teaspoon.
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Cut the halves lengthwise into thin strips and the strips into cubes of ½ x ½ cm (brunoise). Slice the parsley.
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Drain the orzo. Drain the cheese cubes and collect the oil. Mix the tomato tapenade and collected oil with the orzo and leave to cool for 5 minutes.
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Divide the lamb's lettuce over a bowl. Mix the tomatoes, olives, cheese cubes, cucumber and parsley with the orzo.
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Spoon the orzo on the lamb's lettuce and serve.
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Nutrition
675Calories
Sodium0% DV1.235mg
Fat52% DV34g
Protein48% DV24g
Carbs22% DV65g
Fiber32% DV8g
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