This is a salad with a little more substance. We have tender orzo, creamy chickpeas, fresh tomatoes and sweet, smoky roasted red pepper, all tossed in a punchy dressing of VSK sun-dried tomato and basil relish, lemon, and seasoning.

It's colourful, generous and incredibly easy to throw together, making it just as good for a quick lunch as it is piled onto a platter for a gathering.

ROASTING ONE THING FOR YOUR SALADS

One of the easiest ways to add more depth to a salad is to change the way you cook one of the ingredients.

Here, the red pepper is roasted until beautifully charred and tender. The heat brings out its natural sweetness while adding a softer texture and a subtle smokiness to the salad. Against the fresh tomatoes, spring onions and chickpeas, it gives you another layer of flavour and texture without making the recipe any more complicated.

It's a simple trick worth remembering: not everything in a salad needs to be raw.

INGREDIENTS:

  • 1 cup cooked orzo

  • 200g cooked chickpeas

  • 1 red pepper

  • ¼ red onion, thinly sliced

  • 2 spring onions, thinly sliced

  • ½ cup cherry tomatoes, halved

  • 2 very heaped tbsp VSK Sun-Dried Tomato & Basil Relish

  • Juice of 1 lemon

  • Salt, to taste

  • Black pepper, to taste

METHOD:

  • Preheat your oven to 220°C.

  • Place the red pepper on a baking tray, drizzle lightly with olive oil and roast until the skin is deeply charred and the pepper is tender, turning it occasionally so it cooks evenly.

  • Remove from the oven and allow to cool slightly. Peel away the charred skin, remove the seeds and slice the pepper into strips.

  • You can also do this directly on the flame if you have a gas stove.

  • Add the cooked orzo, chickpeas, roasted pepper, red onion, spring onions and cherry tomatoes to a large bowl.

  • Add the VSK Sun-Dried Tomato & Basil Relish, lemon juice, salt and black pepper. Toss everything together until well coated. Taste and adjust the seasoning if needed.

  • Serve immediately or allow the salad to sit for a little while so the flavours can come together.

AT THE TABLE

Pile it onto a large platter and serve alongside grilled chicken, fish or anything coming off the braai. It's also substantial enough to stand on its own for a light lunch.

For a gathering, make it ahead and let it come to room temperature before serving.

Love,

V

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