Orzo salad with grilled asparagus

Ingredients for 6 servings:

• 500 g asparagus, green, cleaned
• 2 bell peppers, yellow, orange or red
• ¼ cup olive oil
• ¼ tsp salt and pepper
• 1.3 cup(s) Kritharaki (rice-shaped pasta) (orzo)
• 0.3 cup tomatoes, sun-dried, sliced
• 1 tsp lemon zest
• 4 tsp lemon juice
• 2 tsp liquid honey
• ¾ cup feta cheese, crumbled
• 2 tbsp dill, freshly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Preheat the grill to medium heat in summer; in winter, use the oven or a griddle. Toss the asparagus and bell peppers in a bowl with salt, pepper, and 1 teaspoon of olive oil. Place the vegetables on the hot grill, close the lid, and grill for 5-8 minutes, until the vegetables are well-colored and firm to the bite, turning occasionally. Remove from the grill and let cool, then cut into bite-sized pieces. Meanwhile, bring salted water to a boil and cook the orzo for seven minutes; add the sun-dried tomatoes and cook for another minute, or until the pasta is tender. Drain and cool with cold water. In a serving bowl, toss the pasta with the vegetables. Combine the lemon juice, zest, and honey, then stir in the remaining olive oil. Add the dressing, cheese, and dill to the salad and mix well. Tips: The salad will keep well for three days. It’s also great for a picnic. The salad can be prepared well in advance. Mix everything except the cheese and dill together and stir in these ingredients just before enjoying.