Tomatoes Stuffed with Orzo, Lentil and Feta Salad
Cook our recipe of Tomatoes Stuffed with Orzo, Lentil and Feta Salad and eat well with our organic cheeses.
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Microplane
- Colander
- Saucepan
- Stove
- Refrigerator
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
- pepper
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