BBQ ORZO PASTA SALAD

This one is perfect to take to a barbecue. Just pack the dressing separately and toss together before serving. Instead of pasta you can toss the vegetables with freekeh, bulghur or quinoa.

Ingredients • 1 cup orzo/risoni pasta • 1 small eggplant, diced 2cm

• 2 capsicums (red, yellow or orange), cored and cut into 2–3cm pieces

• 2 courgettes, sliced 1cm-thick on an angle • 1 bunch asparagus spears or 150g green beans, trimmed • ½ red onion, finely sliced • ½ cup chopped sundried tomatoes • ¼ cup pitted olives, sliced, or 2 tablespoons roughly chopped capers (optional) • 150–200g feta, crumbled • Good handful of basil leaves

For the dressing • 4 tablespoons olive oil • Zest of 1 lemon • 2 teaspoons wholegrain mustard • 1 teaspoon honey • 2 cloves garlic, crushed

• 1 tablespoon finely chopped thyme or rosemary leaves

Bring a pot of well-salted water to the boil. Preheat barbecue (alternatively, preheat oven to 220°C).

Mix all dressing ingredients together.

Cook pasta in boiling water for 8–10 minutes or until al dente (just cooked). Drain and run under cold water (to cool and stop pasta sticking together).

Place eggplant, capsicums, courgettes and asparagus/green beans in a large bowl. Toss with a generous glug of olive oil and season with salt and pepper.

Grill vegetables on the barbecue until soft and slightly charred

(or roast in the oven for about 20 minutes, tossing once after 15 minutes). Allow to cool to room temperature.

Return grilled vegetables to large bowl, along with cooked pasta, red onion, sundried tomatoes, olives/ capers (if using) and feta, and toss with dressing. Season to taste with salt and pepper, and toss with basil leaves just before serving.