Roasted Pepper and Orzo Salad

Roasted Pepper and Orzo Salad

Bring roasted pepper and orzo salad to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 6

• 250 g orzo

• 450 g roasted peppers from a jar, drained

• 100 g vegetarian feta

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 20 g basil

• 1/4 tsp black pepper

Instructions

1. Cook orzo following packet, drain, rinse briefly under cold water and drain thoroughly.

2. Slice peppers into strips and pat dry. Whisk oil, lemon juice and pepper.

3. Toss pasta and peppers in dressing and fold in crumbled feta and torn basil.

4. Serve at room temperature or refrigerate within 2 hours and use within 2 days. Stir before serving as pasta absorbs dressing.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.