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    Tuesday, February 10, 2009

    Orzo, Feta and Beetroot – A Great Mix - Salad- Frittata

    Congratulations Ruth from Once Upon a Feast
    She is hosting her 100th Presto Pasta Night Event. This is my contribution.

    This will serve 4 people as a first course

    1 cup orzo Cooked to manufacturers instructions
    3 tablespoons French dressing

    1 tablespoons olive oil
    1 onion finely chopped
    1 courgette grated
    Sea salt and freshly ground black pepper
    75 gms goat's Feta

    2 beetroot medium, roasted and cubed
    1 tablespoon oil
    Sprinkle dried oregano
    Shake of chilli flakes
    Sea salt and freshly ground black pepper
    1 teaspoon honey
    Squeeze lemon juice
    Gently sauté the courgette and onion till soft season

    Meanwhile cook the Orzo
    Drain and toss in French dressing
    Add feta crumbled while still hot

    Add cooled courgette mix

    Saute beetroot in oil
    Add herbs and chilli
    Add honey and lemon juice and toss.

    Place cooked beetroot on top of pasta
    Don’t mix till you are ready to serve
    The beetroot bleeds and its not so pretty
    But it sure tasted good. I had left overs
    So the next day
    I pre heated the oven to 190C

    I peeled and cubed 2 med potatoes
    Sauteed them gently in about 4 tablespoons olive oil till cooked

    Drained them and drained off excess oil from pan leaving about 1 tablespoon

    In a bowl beat 6 eggs and season
    Add cooked potatoes and left over orzo salad
    Heat pan add mix get it started on the stove top
    Transfer to the oven
    Cook about 8 minutes
    And what do you get but a Fabulous Frittata

    1 comment:

    Ruth Daniels said...

    So pleased you took time out of your vacation to participate in the big Presto Pasta Night 100 and your salad looks fantastic.