A vibrant tangle of lemony orzo, juicy tomatoes, crisp apple, creamy feta and flirty herbs, this salad is fresh, fabulous and full of contrast – soft and crunchy, zesty and creamy – and every bite brings something new. She’s the kind of salad that makes friends at the braai, brightens up lunchboxes and never gets left behind at a picnic.

SERVES 4–6

 
FOR THE SALAD
270 g orzo pasta
1 Pink Lady® apple, finely diced and tossed in 1 Tbsp lemon juice (to keep it crisp and bright)
3 Tbsp sultanas
100 g cucumber, finely diced 150 g cherry tomatoes, halved
½ red pepper, finely diced
½ red onion or 2 spring onions, finely chopped
100 g feta cheese, crumbled
a handful of chopped fresh parsley a handful of fresh mint leaves
2 Tbsp chopped fresh dill
2 Tbsp capers or chopped olives 2 Tbsp toasted sunflower seeds or
pine nuts

FOR THE DRESSING
2 Tbsp olive oil
juice and zest of 1 large lemon 1 clove garlic, finely grated
1 tsp Dijon mustard
½ tsp honey or maple syrup (optional)
salt and freshly ground black pepper to taste
 
COOK THE ORZO
1    Cook the orzo in salted boiling water for 7–8 minutes until al dente. Drain and rinse under cold running water.

ASSEMBLE THE MAGIC
2    Toss the orzo in a large serving bowl with the remaining ingredients.

DRESS IT UP
3    Whisk all the dressing ingredients in a small jug and pour over the salad.
4    Toss gently to coat, then taste, tweak and serve.

GREEDY GIRL’S TIPS
•    Let her sit for 20 minutes before serving so the flavours can flirt.
•    This stores well in the fridge for up to three days – perfect for make- ahead lunches.
•    If you want to be fancy, thinly slice the apple, cucumber and red onion, and artfully layer and scatter your ingredients on a pretty serving platter.