Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Otago Museum Cafe's orzo salad
Serves 1
Ingredients
1500g orzo pasta, cooked
1½ cups sliced black olives
1½ cups sun-dried tomatoes, finely chopped
500g basil pesto
1½ cups chopped baby spinach leaves
250g feta, finely diced, for garnish
baby spinach leaves to serve
Method
In a large bowl, mix cooked orzo, olives, sun-dried tomatoes, pesto and chopped spinach together.
Serve on a bed of baby spinach leaves and garnish with feta cubes.
This can be heated in a microwave for two minutes if desired.
The salad will last five days in the fridge.
Requested by Loraine Whitwell of Dunedin.
This recipe comes from Andrew Spiegel of the Otago Museum Cafe.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
