Ingredients

4 Servings

Produce

  • Courgette 60 g

  • Fresh Red Tomato 90 g

  • Red Onions 30 g

  • Parsley 4 Tbsp

  • Yellow Courgette 60 g

Canned/Bottled Goods

  • Tinned Artichoke Heart 170 g

  • Kalamata Olives 70 g

Dairy & Eggs

  • Feta Cheese 70 g

Spices

  • Salt 1 tsp

Dry Goods

  • Whole Wheat Orzo 240 g

Pantry

  • Black Pepper 1 pinch

  • Extra Virgin Olive Oil 60 ml

  • Red Wine Vinegar 1 1/2 Tbsp

Preparation

  1. Cook Orzo

    Bring water & salt to a boil. Cook pasta for 10 minutes. Strain & cool under cold water.

    • 240 g Whole Wheat Orzo
    • 1 pinch Salt

  2. Ingredient Prep

    Prepare ingredients.

    • 60 g , quarter sliced Courgette
    • 60 g , quarter sliced Yellow Courgette
    • 90 g , diced Fresh Red Tomato
    • 170 g , quartered Tinned Artichoke Heart
    • 30 g , sliced Red Onions
    • 70 g , sliced Kalamata Olives

  3. Salad Assembly

    Combine orzo and chopped vegetables in a large bowl. Season, add olive oil and red wine vinegar. Add parsley and mix well to combine.

    • 1 tsp Salt
    • 4 Tbsp , stems removed Parsley
    • 1 pinch Black Pepper
    • 120 ml Extra Virgin Olive Oil
    • 1 1/2 Tbsp Red Wine Vinegar

  4. Taste

    Plate in a bowl or platter. Garnish with feta cheese!

    • 70 g , crumbled Feta Cheese

Suggested Meals

Teriyaki Salmon

Fillet

Tofu

Buttermilk Banana

Pancakes

Kale

Salad

Broccoli Cauliflower

Rice Bowl

Nutrition

  Amount per
serving		 Daily value percentage
Calories 440 kcal  
Total Fat 20 g 26%
Total Saturated Fat 5 g 25%
Unsaturated Fat 15 g  
Cholesterol 15 mg 5%
Sodium 1070 mg 45%
Total Carbohydrate 51 g 18%
Fiber Total Dietary 4 g 15%
Sugars Total 4 g  
Protein 12 g 23%
Vitamin C 15 mg 15%
Calcium Ca 126 mg 10%
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By Innit Culinary Team