Serves 5.


  • 1 cup Orzo
  • 1 cup frozen peas
  • 2 tbsp Olive oil
  • 2 tbsp lemon juice
  • 1 tbsp liquid honey
  • 1/4 cup chopped mint
  • 1 450g tin chunky cut beetroot (you could even use roasted beetroot instead)
  • 50g Feta-crumbled
  • 1 red onion– chopped finely


  1. Cook Orzo in plenty of boiling water until just cooked (al dente). Drain well. Refresh in cold water, drain and place in a bowl.
  2. Cook frozen peas until just cooked. Set aside to cool.
  3. Mix olive oil, lemon juice, honey and mint together and toss through the orzo. Refrigerate for 10 minutes.
  4. Just before serving stir through the drained beetroot, feta and red onion.

So refreshing and delicious—enjoy!