Charred Greek Salad With Persian Feta & Mint Dressing

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.