Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Put 2 Aubergines (cut into wedges) onto a roasting tin and drizzle over 1 tablespoon Olive oil. Mix well so that all the aubergine is coated. Put into the oven for 20 minutes.
Cook 100 g Orzo according to the packet instructions.
Add 15 Cherry tomatoes to the aubergines and return to the oven for a further 10 minutes.
Put 120 g Mixed lettuce leaves into a mixing bowl. Add 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, juice of 1 Lemon, 1 pinch Sea salt and 1 pinch Black pepper. Mix well to coat all the leaves.
Transfer the dressed salad to a serving bowl. Add the cooked orzo, roasted aubergines and tomatoes, 60 g Feta, Fresh parsley and Pine nuts.
Notes
If you wanted to add some extra flavour, you could put a seasoning blend to the roasted vegetables. Why not try our Peri Peri Seasoning?
We topped this salad with feta, but Stilton or burrata work well.
You can swap the pine nuts for seeds like pumpkin or sunflower or even add some toasted walnuts or pecans.
Add the dressing at the last minute to stop the salad from getting soggy.
If you like some spice in your meals, then add a sprinkle or red chilli flakes before serving.