You can whip this up in the blink of an eye, leaving more time to fiddle around with a main dish whether that’s a succulent piece of lamb, a traybake of stuffed vegetables for an all-veggie meal, or something of the like.
200g (7 oz) orzo
200g (7 oz) cherry tomatoes
70g (2-3 oz) black olives
1 clove garlic, peeled and crushed
3 Tbsp extra virgin olive oil
2 tsp lemon juice
¼ tsp salt, or to taste
Freshly ground black pepper to taste
A few pinches dried chilli flakes
2 Tbsp finely chopped parsley
1 Bring a saucepan of water to the boil, salt it, add orzo and cook as per the packet instructions, until al dente. Drain and toss through 1 tablespoon of oil. Set aside.
2 Cut tomatoes in half and gauge out and discard the wobbly watery-seed bits. Chop flesh coarsely.
3 Drain olives, remove stones and chop coarsely.
4 Heat the remaining oil in a small frying pan (skillet) and sizzle up the garlic, tomatoes, and olives. Heat through for a couple of minutes, stirring constantly, so nothing catches.
5 Add the orzo to the mix and toss everything together. Add the lemon juice, chilli flakes, salt and pepper and mix thoroughly. Pop it all into a serving bowl, scatter over the parsley and serve immediately. Voila! Easy as pie – or an orzo salad – as the saying goes.
Orzo is a small pasta shape resembling grains of rice. It’s also known as risoni. It’s often added to soups but it makes a good salad, too, and can be baked in a gratin or served with creamy vegetable or seafood sauces.
For speed, I used a little bag of the Krespo brand black Mediterranean style olives. They’re nice and oily and already pitted!