Lamb & Pea Orzo Salad with Minted Yoghurt Dressing
This orzo salad is a celebration of spring – tossed with tender lamb, crunchy cucumber, peas, lemon zest and a minted yoghurt dressing. Garnish with feta, toasted seeds, and edible flowers for a beautiful table-ready dish.
Ingredients
For the Salad:
- 1½ cups orzo pasta or small shell pasta
- 1 cup cooked lamb shredded or cubed (roast or grilled leftovers)
- 1 cup fresh or frozen peas
- 1 small cucumber diced
- 2 spring onions thinly sliced
- Zest of 1 lemon
- Handful of fresh mint leaves torn
- Optional: handful of baby spinach or rocket
For the Minted Yoghurt Dressing:
- ½ cup double cream plain yoghurt
- 1 –2 Tbsp olive oil
- Juice of ½ lemon
- 1 garlic clove finely grated
- 1 –2 Tbsp chopped fresh mint
- Salt & pepper to taste
Optional Garnishes:
- Crumbled feta or goat’s cheese
- Toasted pine nuts or sunflower seeds
- Edible flowers violas, borage, calendula petals
Instructions
- Boil in salted water until al dente (about 8–10 min). In the last 2 minutes, add the peas to blanch. Drain, rinse with cold water, and set aside.
- Whisk together yoghurt, olive oil, lemon juice, garlic, and mint. Season to taste. Add a splash of water if it’s too thick.
- 3In a large bowl, combine the orzo, peas, cucumber, lamb, spring onions, lemon zest, and fresh herbs. Toss gently with the dressing.
- Top with feta (if using), toasted seeds, and a scattering of edible flowers for a spring flourish.