Tomatoes Stuffed with Orzo, Lentil and Feta Salad | Biobio

Ingredients

• 250 ml (1 cup) orzo, cooked, well-rinsed with cold water and drained
• 250 ml (1 cup) lentils, cooked, well-rinsed with cold water and drained
• 60 ml (¼ cup) black Kalamata olives, chopped
• 2 green onions, chopped
• 60 ml (¼ cup) fresh parsley, finely chopped
• 125 ml (½ cup) Biobio feta cheese, crumbled
• 45 ml (3 tbsp.) olive oil
• 1 garlic clove, finely chopped
• Zest of 1 lemon
• 30 ml (2 tbsp.) lemon juice, freshly squeezed
• 15 ml (1 tbsp.) mayonnaise
• 5 ml (1 tsp.) honey
• 10 ml (2 tsp.) Dijon mustard
• A few drops of Tabasco
• Salt and pepper to taste