Jono & Jules do food & wine

A characterful and bright salad that tastes great with barbecued lamb. Easily halved.

Orzo & Tomato Salad with Capers & Kalamata Olives – serves 6 to 8

• 350g orzo pasta
• 2 x 290g deli packs of sunblush tomatoes, drained & cut into strips – reserve the oil
• 400g green beans, trimmed & halved
• 200g pitted Kalamata olives, roughly halved
• 50g flat-leaf parsley, leaves and stems finely chopped
• 400g feta cheese, crumbled into small chunks
• 100g pine nuts
• 240g capers in brine, drained

Cook the orzo according to the pack. Rinse well in cold water and leave to drain in a sieve for 10 minutes.

Put the drained orzo into a large mixing bowl. Add 2 tbsp of oil from the tomatoes and mix well.

Cook the green beans in boiling water for 6 to 8 minutes or until tender, then drain and put into a bowl of cold water to stop them cooking. Drain well.

Add the green beans to the orzo along with the rest of the ingredients and mix well. Add some more of the tomato oil and season generously with salt and black pepper.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)