August 23, 2018
Fresh Tomatoes, Dinner, Lunch,
Dairy, Cheese, Feta, Pasta, Orzo, Vegetables, Cucumber, Greek, Quick Meals, Entertaining, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Vegetarian, Kosher Dairy more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
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.
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.
When the cucumbers are cool enough to handle, cut them diagonally into thick slices and return them to the bowl and season.
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.
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.
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.
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