Week 1 - Wednesday Night Pumpkin, Sundried Tomato & Feta Orzo Salad

This is hands-down my kids favourite meal.  They all fight over who gets the left-overs for lunch the next day (if there are any left-overs to be had!)

It's a super tasty meal and sometimes we just eat it as our main meal and other times we'll have it at a BBQ.  It's a fabulous dish to bring in the summer to BBQ's and shared lunches.

The cherry tomatoes, pumpkin and red onion in this recipe are from our garden too and that helps off-set the cost of the pinenuts and goat feta.  In total, this dish cost us $NZ20 to make (in season).  But it can cost over $30 to make from scratch if you don't have the vegies growing in your garden...

During week 1, we served this with steak.  Our vegetarian daughter had sliced grilled eggplant as her alternative.

PUMPKIN, SUNDRIED TOMATO & FETA ORZO SALAD

INGREDIENTS
500g pumpkin, chopped in 2cm cubes
1 tbsp rock salt
300g orzo
125g goat milk feta, cubed
100g pinenuts
1/2 red onion, chopped finely
200g cherry tomatoes, halved
100g sundried tomatoes, chopped

METHOD

1. Place pumpkin on roasting dish.  Sprinkle with olive oil and rock salt.  Roast for 30 - 40 minutes at 200°C turning periodically.
2. Bring a large pot of water to the boil.  Add a dash of olive oil and cook orzo according to instructions on packet.  Drain and place in large salad bowl.
3. Place pinenuts in a small frying pan and toast until light brown.
4. Toss all ingredients together and serve hot or cold.