4 servings
Cooking time: about an hour
Dressing:
¼ c olive oil
2 T red wine vinegar
1 t lemon pepper
seasoning
1 t honey
Salad:
500 g pumpkin, peeled
and cut into small chunks
1 red onion, cut into
wedges
2 red peppers, cut into
chunky pieces
1 t crushed garlic
1 t oregano
2 T olive oil
1 cup orzo/risoni or other
small pasta shapes
150 g feta cheese, cut
into cubes (optional)
2 T fresh baby basil
leaves or chopped parsley
Method:
- Prepare the dressing. Combine all the ingredients in a bowl and whisk until well blended. Set aside.
- Place the pumpkin, red onion and red peppers in a roasting dish. Add the garlic, oregano and olive oil, and mix thoroughly. Cook in a preheated oven, 200°C, for 40 – 45 minutes or until the vegetables are cooked and golden brown.
- While the vegetables are roasting, cook the pasta. Add the orzo to a pan of boiling salted water and cook for 5 – 7 minutes or until just tender. Drain thoroughly. Rinse the orzo under cold running water, then drain.
- Combine the orzo and vegetables, and stir in the dressing. Place the mixture on a serving platter. Top with the feta cheese, if used, and the basil or parsley. Serve at room temperature as a light meal, or with meat or chicken.
TIPS:
Try pumpkin seeds in
place of the feta cheese. Add ¼ cup to the vegetables 10 minutes before the end
of the cooking time.
