15/06/2026
The weather this weekend is giving us notions of enjoying salad outside tonight. This is a fresh, flavourful summer dish that we topped with salmon. I prepped it this morning and let it rest in the fridge all day while Charlie and I were in the pottery studio, but you can serve it hot just as well. This recipe makes enough for 2 people and it’s vegan. I didn’t weigh the ingredients, so I’m guessing a bit with the grams but it’s about that. This is more for inspiration.
Orzo Salad
* 120 g orzo
* Half a tin of green lentils
* 2 tbsp capers
* A few chopped semi-sundried tomatoes (we bought ours from the The Real Olive Company Markets in The English Market )
* 1 handful of green olives
* 2 big handfuls rocket
* 2 portions salmon, smoked or cooked
* Salt and black pepper
For the vinaigrette:
* 4 tbsp olive oil
* 2 tbsp white wine vinegar
* 1 tsp Dijon mustard (we used BunalunOrganic )
* Juice of 1 lemon
* 1 small garlic clove, finely grated
* Pinch of salt
1. Cook the orzo in well-salted water. Drain it and rinse under cold water.
2. Rinse the tinned lentils and set aside in a strainer so they can drain.
3. Mix the vinaigrette ingredients in a jar. I put everything in, put the lid on tight, and shook it hard for 20 seconds. There may have been some dancing in the kitchen too.
4. In a bowl, combine orzo, lentils, capers, and olives. Pour over most of the dressing while the mix is still slightly warm.
5. To serve, spread rocket on each plate then spoon the orzo and lentil mix over the top. Add the salmon. Finish with a final drizzle of dressing and a good grind of black pepper.
If you are enjoying a salad on one of our plates, we’d love to see a photo. Is it just us or does everything feel special on locally-made ceramics pottery?
