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This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Aubergine

    Orzo salad

    This is a nice accompanyment to lamb and a good way of using courgettes and peppers. We probably make double this in reality. 
    1 small aubergine, peeled and 2cm diced
1 red pepper, 2cm diced
1 yellow pepper, 2cm diced
1 courgette, diced
1 red onion, peeled and 2cm diced
2 garlic cloves, minced
5 tbsp good olive oil
1 1/2 tsp salt
225g orzo or rice-shaped pasta

For the dressing

80ml freshly squeezed lemon juice (2 lemons)
5 tbsp good olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

For the assembly
4 spring onions, minced
35g pine nuts, toasted
Feta, 1cm diced - don't use too much, or leave out
15 fresh basil leaves, cut into julienne. (or lots :-)
    Toss the aubergine, peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan and roast for 40 minutes or so until browned. Meanwhile, cook the orzo in boiling salted water as per the packet recommendations. Drain, then add the roasted vegetables. Combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the spring onions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.