Orzo makes a fantastic simple salad - utilise whatever fresh ingredients you have on hand to substitute where necessary. Served here wish Crispy Parmesan Chicken with Toasted Sweetcorn Salsa (see recipe on my website).

Ingredients

• 2 cups orzo pasta
• 1 yellow pepper
• 4-5 rashers bacon, discard rind
• 1 cup cherry tomatoes, cut in halves
• 100 grams goats feta, cut into 1 cm dice
• ¼ cup fresh basil leaves, torn
• 2-3 tbsp fresh chives, sliced into 1 cm lengths
• 2 tbsp wine vinegar
• ¼ cup olive oil
• 1 tbsp whole grain mustard

Method

1. Cook orzo pasta in plenty of boiling salted water for 7-8 minutes or until al dente, drain, rinse with cold water to cool the pasta, drain again.
2. Roast pepper under a hot grill, turning until blistered and golden brown. Place in a plastic bag and leave until cool enough to handle, peel off the skin, discard, cut flesh into 2 cm pieces.
3. Grill bacon until crispy, break into bite sized pieces.
4. In a bowl, combine cooked orzo, roasted pepper, bacon pieces, cherry tomatoes, feta, basil and chives, toss with the dressing and serve.
5. Serve on its own or with Crispy Parmesan chicken.

Dressing

1. In a screw top jar combine wine vinegar, oil, mustard, season with salt and pepper, shake well.