Roasted vegetable salad with orzo
Daniel Cobb 
Ingredients
| ¼ cup | Olive oil, plus 2 tbsp for dressing |
| 1 cup | Orzo, pasta |
| 1 tsp | Cajun spice, or all-purpose seasoning |
| 1 | Red onion, cut into wedges |
| 2 | Garlic cloves, sliced |
| 2 | Capsicums, (peppers) deseeded and diced |
| 1 | Eggplant, small, chunky dice |
| 1 | Zucchini, diced |
| ¼ | Cauliflower, cut into florets |
| ¼ | Broccoli, cut into florets (Main) |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Seeds, (pumpkin, sesame, sunflower, almonds, etc) |
| 50 g | Feta, crumbled |
| 1 to garnish | Fresh parsley |
Directions
- Preheat the oven to 180C.
- Cook pasta as per the packet instructions, drain and set aside.
- Toss the cut vegetables in the oil and season.
- Arrange in a single layer on a lined baking tray and roast for 20 minutes until caramelised and tender.
- Combine the veges and the orzo. Dress with lemon juice combined with olive oil.
- Serve in bowls, topped with crumbled feta, nuts and seeds, and parsley.
Tip: If the orzo sticks together, just refresh under warm water or toss with a tablespoon of oil – this will separate the grains.
