Fresh and colourful, perfect for lunch or dinner, for picnics or parties.

This impressive salad is quick and easy to prepare and if, like me, you keep a pack of smoked salmon in the freezer then it’s a great last minute dinner too.

Serves 4.

225g uncooked orzo
1/2 cucumber, chopped
2 tablespoons red onion, thinly sliced and chopped
2 tablespoons capers drained
200g sliced smoked salmon, torn into pieces

Dressing:
3 tbsp fat free Greek yogurt
1/2 tsp Dijon mustard
1 tsp olive oil
1 lemon, juice and zest
1/4 tsp garlic granules
1/2 tbsp dill (dried will work)
Salt & pepper to taste

Dill and chive flowers to serve

Cook the orzo in salted water as pack instructions then rinse thoroughly with cold water and drain well really well.

Add to the serving dish and then add all the other salad ingredients and gently toss together.

Whisk the dressing ingredients together and drizzle over the salad, gently toss again to combine and coat everything with dressing.

Scatter fresh dill fronds and chive flowers over to serve.