Regal Salmon Kebabs and Orzo Salad
- 1 pack of Regal Salmon Kebabs
- 1/2 cup Orzo cooked (lemon pepper flavour)
- 100 grams Cows feta diced
- 11/2 cup pitted black olives
- 1/4 cup flat leafed parsley chopped grated juice and rind of one lemon
- 1 cup thick acidophilus yoghurt
- 2 cloves garlic crushed
- 1/4 cup fresh mint chopped
- 1/2 telegraph cucumber skinned and seeded
- 1 lemon cut into eighths
- olive oil spray
- Spray the Regal Salmon Kebabs and lemon with olive oil and place on a hot grill.
- Turn the kebabs during cooking. Takes approximately 5 - 7 minutes.
- Combine the orzo, olives, parsley, lemon rind and juice and toss together.
Sauce
- Combine the yoghurt, crushed garlic and chopped mint.
- Chop the cucumber finely and drain on kitchen paper for five minutes.
- Add the cucumber to the yoghurt and combine well.
- Serve the kebabs and grilled lemon alongside the orzo salad. Top with yoghurt sauce and a sprig of mint.
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