Farm-fresh vegetables are delicious lightly charred on the barbie. Inspired by a recipe in Sarah Leah Chase’s Cold-Weather Cooking (Workman), we’ve tossed them into an orzo salad with creamy feta, a hint of lemon and refreshing mint.
Prepare salad but do not add mint and pine nuts. Cover salad with plastic wrap and refrigerate up to 2 days. Before serving, bring salad to room temperature. Then taste and stir in 1 to 2 tablespoons (15 to 30 mL) olive oil if salad has become dry and a squeeze of lemon juice, if needed, to perk up flavour. Then stir in mint and pine nuts, if using.