Orzo Salad With Grilled Calamari - cooking recipe

Ingredients

2 tbsp olive oil
1 None lemon, zested and juiced, plus extra wedges to serve
1 clove garlic, minced
1 lb calamari, cleaned, sliced into 1 inch pieces
9 oz orzo
9 oz jarred chargrilled peppers, sliced
1 None red onion, finely sliced
3 tbsp fresh mint leaves, roughly chopped
3 tbsp fresh parsley leaves, roughly chopped, plus extra to serve
3.5 oz small black olives
3 tbsp pickle relish
2 tbsp capers
None None crusty bread, to serve

Preparation

Whisk together olive oil, lemon zest, lemon juice and garlic. Pour 1/2 over calamari and toss to combine. Reserve remaining marinade. Cover calamari and chill until required.
Meanwhile, cook orzo in boiling salted water until al dente. Drain then rinse under cold water to cool. Combine with peppers, onion, herbs, olives, pickle relish, capers and reserved marinade. Season.
Heat a grill plate over high heat. Cook calamari for 3-4 mins, turning once, until just firm and lightly browned. Serve on a bed of orzo salad with lemon wedges, parsley and crusty bread on the side.