This recipe makes great use of windowsill herbs like parsley and basil (you can use more than a bunch if you have a whole plant!)

Ingredients:

apprx 230 grams dried orzo

large tomato, chopped

1 cucumber, chopped

large red bell pepper, chopped

optional: orange or yellow pepper or a mix of bell peppers

optional: 1 x 400 ml can of chickpeas, or cooked chickpeas, drained and rinsed

optional: crumbled feta cheese or avocado (or leave it dairy-free and simple)

optional: 1/2 red onion, diced or sliced thin into half moons

bunch basil (tip: roll it then dice it)

bunch parsley, finely diced

sea salt

Homemade Greek salad dressing ingredients:

3 tbsp fresh oregano leaves (or 1 2/3 tsp of dried oregano, rubbed in palm)

1.5 cup olive oil OR garlic infused olive oil and skip the fresh garlic

3 garlic cloves (if using large cloves 1.5 may do), minced

1 cup lemon juice, juiced in lemon juicer and seeds strained out

sea salt

pinch of black pepper, optional

Directions:

Cook the orzo according to package directions and drain in a sieve. Place all the chopped veggies, herbs, cooked orzo and drained chickpeas in a bowl. Place all dressing ingredients in a blender and blend. pour over the salad and toss.