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Ιngredients:

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  • 250 g HELIOS Kritharaki (orzo)

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  • 3 red pointed peppers

  • 1 cup white cabbage, finely shredded

  • 2 medium carrots, cut into sticks

  • 1 small cucumber, sliced

  • 4 tbsp capers

  • 4 tbsp olives, finely chopped

  • 1 cup fresh herbs, finely chopped (dill, parsley, mint)

  • 1 tbsp extra virgin olive oil

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For the dressing:

  • 1 small cucumber, peeled

  • 50 ml vinegar

  • 30 ml extra virgin olive oil

  • Salt and freshly ground black pepper

Method:
 

  1. Bring a pot of salted water to a boil, add the HELIOS Kritharaki and cook for 15 minutes until al dente. Drain, season lightly with salt, drizzle with 1 tablespoon of extra virgin olive oil, and set aside to cool.

  2. Meanwhile, roast the red peppers under the grill at 160°C for about 15 minutes, until tender and caramelized. Once softened, peel and dice into small pieces.

  3. Prepare the dressing by blending the cucumber, vinegar, olive oil, salt, and pepper until smooth and creamy.

  4. Combine the dressing with the roasted peppers, olives, capers, and cucumber slices, allowing them to marinate for 5 minutes.

  5. Add the cabbage, cooked Kritharaki, and fresh herbs. Toss well to combine, and serve.

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