Lemony Spring Orzo Salad with Feta, Peas & Radish

Taste

This is a lunch built around late-spring produce from the basket: sweet green peas, crisp greenhouse radishes and Lebanese cucumber, and a big handful of dill, mint, and chives. Tender egg orzo soaks up a lemon-honey dressing while it’s still warm, and crumbled feta folded through at the end keeps everything salty and creamy. Lufa’s local honey rounds off the lemon so the dressing tastes bright without being sharp, and the whole thing comes together in one pot.

Instructions

1. Cook the orzo and peas. Bring a large pot of well-salted water to a boil. Add the orzo and cook until just al dente, 8–9 minutes (or per package directions). Add the green peas for the final 2 minutes so they cook through but stay bright green. Drain, then rinse briefly under cold water to stop the cooking and cool the orzo. Shake the colander well to drain off as much water as possible. ⏱︎ 9 min

2. Mellow the shallot. While the orzo cooks, put the finely diced shallot in a small bowl with the lemon juice from the dressing. Let it sit for 10 minutes — this softens the raw bite and lightly pickles it. ⏱︎ 10 min

3. Prep the vegetables. Dice the cucumbers into small pieces and thinly slice the radishes (a mandoline gives clean, even rounds, but a knife is fine). Chop the dill, mint, and chives.

4. Whisk the dressing. To the bowl with the shallot and lemon juice, add the lemon zest, olive oil, and honey. Whisk until emulsified. Season with a good pinch of salt and several grinds of black pepper — it should taste lemony and a touch sweet.

5. Toss it together. In a large bowl, combine the drained orzo and peas with the cucumber, radish, and chopped herbs. Pour over about three-quarters of the dressing and toss to coat. Gently fold in the crumbled feta so it stays in distinct pieces rather than smearing.

6. Rest, season, and serve. Let the salad sit for 10 minutes so the orzo absorbs the dressing and the flavours come together. Taste and adjust with the remaining dressing, more salt, or a squeeze of lemon. Serve at room temperature or lightly chilled, with an extra scatter of herbs on top. ⏱︎ 10 min

Tips

• Meal-prep: This keeps well for up to 3 days covered in the fridge — it’s a great packed lunch. The orzo drinks up dressing as it sits, so revive leftovers with a splash of olive oil and a squeeze of lemon before eating.
• Make it heartier: Fold in a drained can of chickpeas, or top with grilled chicken or shrimp to turn it into a fuller meal.
• Cheese swap: Ricotta salata or a firm goat feta both work in place of the feta. For something milder, dollops of fresh ricotta are good too.
• Herb swap: No mint or dill on hand? Flat-leaf parsley or basil slot right in. Aim for a generous total volume of soft herbs — they’re what make the salad taste fresh.
• Gluten-free: Swap the orzo for cooked quinoa or a gluten-free orzo; rinse and cool it the same way before tossing.