Za'atar Orzo Salad with Feta and Lemon

• 300 g Orzo
• 80 g Sun-Dried Tomatoes, roughly chopped
• 1 Cucumber, thinly sliced
• 150 g Feta Cheese, cubed
• 20 g Fresh Parsley, finely chopped
• 15 g Chives, finely chopped
• 1 tsp Za'atar
• 3 tbsp Extra Virgin Olive Oil
• 1 Lemon
• Salt and Black Pepper to taste

Instructions

1. 1
   Cook the orzo in a large saucepan of well-salted boiling water according to the packet instructions until al dente. Drain and rinse under cold running water, then set aside to cool completely.
2. 2
   While the orzo cools, prepare the remaining ingredients. Slice the cucumber thinly, cube the feta, and roughly chop the sun-dried tomatoes, parsley, and chives.
3. 3
   In a small bowl or jug, whisk together the extra virgin olive oil, lemon juice, za'atar, and a generous pinch of salt and black pepper to make the dressing.
4. 4
   Once the orzo is fully cooled, transfer it to a large mixing bowl. Add the sun-dried tomatoes, cucumber, parsley, and chives, then pour over the dressing and toss everything together well.
5. 5
   Gently fold in the cubed feta, being careful not to break it up too much. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
6. 6
   Serve immediately, or cover and refrigerate for up to 1 hour before serving to allow the flavours to develop. Best enjoyed at room temperature.