Persian Herb Orzo Salad with Chermoula Courgette and Feta
Bright, herb-packed orzo tossed with charred courgette, chickpeas, feta and a lemony chermoula-style dressing for a fresh summer salad with real bite.
- 75 g orzo
- 1 pc courgette
- 120 g tinned chickpeas, drained
- 50 g feta cheese
- 80 g cucumber
- 100 g cherry tomatoes
- 15 g fresh parsley
- 8 g fresh mint
- 1 pc lemon
- 1 clove garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
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Add to a shopping listHow the shopping list works →- Step 1
Bring a medium pan of salted water to the boil and cook the orzo for 8–10 minutes until just tender. Drain well, rinse briefly under cold water to stop the cooking, then shake dry and tip into a bowl.
- Step 2
While the orzo cooks, halve the courgette lengthways and slice into thick half-moons. Heat 1 tbsp olive oil in a frying pan over medium-high heat and cook the courgette for 5–6 minutes until browned at the edges. Add the drained chickpeas, cumin and smoked paprika, and cook for 2 minutes more until fragrant and lightly toasted.
- Step 3
Finely grate the garlic into a small bowl. Add the remaining 1 tbsp olive oil, lemon juice, pomegranate molasses, a pinch of salt and a good grind of black pepper. Stir in the chopped parsley and mint to make a punchy dressing.
- Step 4
Dice the cucumber and halve the cherry tomatoes. Crumble the feta.
- Step 5
Add the courgette and chickpeas to the orzo, then fold through the cucumber, tomatoes and dressing. Taste and adjust with extra lemon juice, salt or pepper if needed.
- Step 6
Top with the feta and a few extra mint leaves, then serve immediately or let it sit for 10 minutes for the flavours to mingle.
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