Parsley pesto orzo and lentil salad

We were having a Divisional away day meeting which included a lunch time “picnic” with contributions from everyone. So, lists had been circulated, I could see the kinds of things that people were bringing, dips, chips rolls and quiches. I however had not committed myself to anything other than “something vegetarian”, so it was with trepidation that I set about trying to mass produce something that would not embarrass me at the event, but rather showcase my prowess. It was with this in mind (and the contents of my store cupboard) that I made this really sample, but delicious orzo and lentil pasta. The good news is that when staff were feeding back on the workshops we had been to, they were also asked for their favourite dish of the entire picnic and this got a mention!
 

What you will need

Parsley pesto

Big bunch of parsley
4-5 cloves of garlic
1 large table spoon of toasted pine nuts
A large handful of grated parmesan
65ml olive oil – to the desired pesto consistency

200g Orzo

100g Small green lentils
½ a red pepper
½ a yellow pepper
75g feta cheese

 

Blend all of the pesto ingredients together and set aside.

In a pan simmer the orzo with the green lentils in water twice their height in the pan. If the lentils are larger, start cooking them five minutes before the orzo.

Meanwhile, slice one yellow and one red pepper and soften in olive oil.

When the orzo and lentils are cooked, after about 15 minutes, drain and whilst still hot, stir in the pesto  pepper and crumble through feta cheese and season with salt and plenty of black pepper.

 

Serve hot or on plastic or paper in the great outdoors.