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Ingredients
  • subheading: Equipment:
  • Large Pot & Colander (for cooking orzo)
  • Large Mixing/Salad Bowl & Spatula (for salad)
  • Sharp Knife & Chopping Board
  • subheading: Ingredients (check list):
  • 80ml / ⅓ cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1 small bunch Fresh Parsley, finely diced (1oz/30g)
  • 1 heaped tsp Dried Oregano
  • ¼ tsp EACH: Salt, Black Pepper, plus more to taste if desired
  • 150g / 5.3oz Baby Plum Tomatoes, halved
  • 100g / 3.5oz Feta, sliced into tiny cubes
  • 100g / 3.5oz Kalamata Olives, halved
  • 3 tbsp very finely diced Red Onion (½ small/medium onion)
  • 1 small clove of Garlic, very finely diced
  • 300g / 1 ½ cups uncooked Orzo
  • 75g / 2.6oz Green Pepper, finely diced
  • 75g / 2.6oz Cucumber, sliced into thin quarter pieces
  • ½ Lemon, juice only
Steps
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