Orzo Salad Signé Caméline

2 cups (500 ml) of orzo, uncooked

1/3 cup (80 ml) of virgin camelina oil Signé caméline

1/2 lemon, zest

1/2 lemon, juice

1 cucumber, cut into cubes

1 cup (200 g) of cherry tomatoes, cut in half

1 cup (200 g) of feta cheese, cut into cubes

1/3 cup (80 ml) of fresh parsley, chopped

1/3 cup (80 ml) of fresh basil, chopped

1/3 cup (80 ml) of fresh mint, chopped

Salt and pepper to taste

Fresh watercress

1. Cook the orzo in a saucepan with boiling water for 7 minutes. Empty in a strainer and rinse thoroughly with cold water. Drain.
2. Transfer to a large bowl and add camelina oil.
3. Add the lemon zest and juice of half a lemon.
4. Add the vegetables, feta cheese and fresh herbs.
5. Season with salt and pepper, to taste.
6. Serve on a bed of watercress.