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Roasted Vegetable, Yorkshire Fettle & Orzo Salad

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Roasted Vegetable, Yorkshire Fettle & Orzo Salad

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Ingredients

This salad is packed with summer colour and flavour. Using our Lemon & Lavender Gin Dressing with its summer feels, this recipe also uses Shepherds Purse Yorkshire Fettle for this recipe. Yorkshire Fettle is a Mediterranean salad style cheese made with milk from English ewes. Its piquant, lemony flavour and slightly crumbly texture make it ideal for this dish.

This dish serves 4 people and can be served warm or cold. If serving cold, make sure the roasted vegetables and orzo are both fully cooled before putting together.

Large red or yellow pepper, or a mix of both

Aubergine

Courgette

Medium red onion

150g Shepherds Purse Yorkshire Fettle, cubed

½ tsp coarse sea salt and good twist of black pepper

1 tsp dried mixed herbs

Yorkshire Rapeseed Oil

300g orzo

Lemon & Lavender Gin Dressing

Ingredients & Nutritional Info

Method

Preheat your oven to 180C / 160C fan / Gas mark 4.

Firstly, roughly chop the pepper, aubergine, courgette and red onion into similar sized chunks and pop into a roasting dish along with a good drizzle of Yorkshire Rapeseed Oil, coarse sea salt, black pepper and the dried mixed herbs. Roast in the oven for around 30-40 minutes until the vegetables are cooked through.

Whilst the vegetables are cooking, cook the orzo to the packet instructions.

Remove the vegetables from the oven and combine all the ingredients, including the Yorkshire Fettle, together ensuring they have a good covering of the Lemon & Lavender Gin Dressing, and to taste. Serve and enjoy.

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