Charred Greek Salad With Persian Feta & Mint Dressing

Prep Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 5 servings


  • Serving Size: 1 (371.6 g)
  • Calories 174.9
  • Total Fat - 8.3 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 15.8 mg
  • Sodium - 223.3 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 4.7 g
  • Sugars - 7.1 g
  • Protein - 10.9 g
  • Calcium - 338.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 102.8 mg
  • Thiamin - 0.1 mg

Step 1

Place the cumbers, tomatoes and lemon in a bowl and add the thyme, a drizzle of oil and a pinch of salt and toss well to coat.

Step 2

Heat a barbecue/grill or griddle pan until searing hot and add the cucumbers, tomatoes and lemon, cut-side down and char for 2 to 3 minutes, then remove and set aside to cool and set the lemon aside.

Step 3

When the cucumbers are cool enough to handle, cut them diagonally into thick slices and return them to the bowl and season.

Step 4

Bring a large pot of salted water to the boil and add the orzo (risoni) and cook for 10 minutes, until al dente and drain and refresh under cold, running water.

Step 5

To make the dressing, place the feta in a bowl and add the oil, fresh and dried mint, lemon juice and garlic and season with pepper and stir to break up the feta and create a chunky sauce.

Step 6

Combine, tomato, olives and parsley and add half the dressing and toss to combine and transfer to a serving plate, season and spoon over the remaining dressing and serve with the charred lemon on the side.

Tips & Variations

No special items needed.