Roast Zucchini, Feta & Herby Orzo Salad
Kayla LaManna
4-6+
15 minutes
30 minutes
Salads, Lunch, Sides
This is one of those fresh, easy salads that goes with just about anything. The roasted zucchini becomes beautifully golden and sweet, while the feta, peas, fresh herbs and lemony dressing keep everything light and full of flavour. It’s also just as delicious the next day, making it perfect for meal prep.
Ingredients
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- 1 cup dried orzo
½ cup frozen peas
5 zucchinis, thinly sliced
Extra virgin olive oil, for roasting
Salt and pepper, to season
2 spring onions, finely sliced
1 handful fresh mint leaves
1 handful fresh basil leaves
1 handful fresh parsley leaves
150 g feta, crumbled
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- 1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
Juice of 1 lemon
½ tablespoon honey
Splash of white wine vinegar
Directions
- Preheat the oven to 180 degrees Celsius.
Arrange the sliced zucchini in a large roasting tray. Drizzle generously with extra virgin olive oil and season well with salt and pepper. Toss to coat, then spread into an even layer.
Roast for 25–30 minutes, or until the zucchini is tender and beautifully golden.
Meanwhile, bring a large pot of salted water to the boil. Add the orzo and cook for 7 minutes. When there are 2 minutes of cooking time remaining, add the peas to the same pot. Drain well and set aside.
To make the dressing, add the Dijon mustard, salt, pepper, extra virgin olive oil, lemon juice, honey and a splash of white wine vinegar to a large serving bowl. Whisk until well combined.
Add the cooked orzo and peas to the dressing and toss until well coated.
Add the roasted zucchini, spring onions, mint, basil, parsley and crumbled feta.
Gently toss everything together until combined. Taste and adjust the seasoning if needed, then serve and enjoy.
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