Darren Parker
Head Chef
Ingredients
- 3 cups Parsley
- 1 cup Orzo Pasta
- 1 capsicum
- 1 cup cucumber (diced)
- 1 cup tomato
- ½ cup mint
- 2 Spring onion
- ½ cup olive oil
- 3 Tbsp lemon Juice
- ½ tsp sea salt
Instructions
1. Cook Orzo pasta in salted boiling water for 8 mins and refresh.
2. Chop parsley (finely).
3. Chop spring onion.
4. Dice capsicum, cucumber and tomato.
5. Chop mint and mix all ingredients together.
6. Mix in the dressing.
Dressing
Mix the olive oil, lemon juice and salt in a jar and shake until combined.
Chef’s Notes
You can keep this salad for up to 3 days as the flavours are enhanced over time.
Great as a side dish or as part of a Mezze Platter.
You could use Bulgur wheat, Couscous or Quinoa (gluten-free) as an option too.
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
