A single-plate salad with orzo, feta, olives, vegetables, and meatballs—ideal for a casual al fresco dining with friends.
Ingredients
- 1 packet Angel Bay Gourmet Beef Meatballs
- 400 g Diamond Orzo
- 200 g cherry tomatoes halved
- 150 g stoned black olives
- 150 g feta diced
- 2 snacking cucumbers diced
- 1 capsicum cut into strips
- 1 medium red onion quartered and sliced finely
For the orzo dressing
- 1 tsp grated lemon zest
- 3 tbsp lemon juice
- ⅓ cup extra virgin olive oil
- 1 garlic clove crushed
- ½ tsp sugar
- ½ tsp salt
- Black pepper to taste
Minted yogurt sauce
- 1 cup Kalo Greek yogurt plain
- ½ cup fresh mint leaves finely chopped
- 2 tbsp lemon juice
- 1 garlic clove minced
- ½ tsp salt
- black pepper to taste
- Fresh mint to garnish
Instructions
- Preheat the grill section of the BBQ to a medium heat.
- Bring a large pot of salted water to the boil and cook the orzo according to the packet instructions.
- While the orzo is cooking, combine all the orzo dressing ingredients in a small jar and shake well.
- When the orzo is cooked, drain and rinse with cold water, drain again and toss the lemony dressing and all the other salad ingredients through it.
- Place the frozen meatballs on the hot BBQ grill and cook for 15 minutes, turning every few minutes. When they are well-coloured and cooked through, set them aside.
- Whisk all the ingredients for the yoghurt sauce together.
- Place the orzo salad into a large shallow bowl and place the meatballs over the top. Drizzle generously with the yoghurt sauce and finish with a sprinkling of fresh chopped mint.
Notes
Tip: If you find the taste of raw onion too strong, soak the sliced onion in ice cold water for 10 minutes and drain before using. This removes some of the pungency but leaves all the flavour.