INGREDIENTS:

• 1 large red onion, finely sliced
• 45ml (3 tbsp) red wine vinegar
• 60ml ( cup) olive oil
• 1 clove garlic, crushed
• 5ml (1 tsp) salt
• 1 large red pepper
• 1 large yellow pepper
• 300g orzo or risoni (pasta shaped like rice)
• 60ml ( cup) black olives, pitted
• 200g goat's or feta cheese, crumbled
• 60ml ( cup) pine nuts, toasted
• 60ml ( cup) fresh mint, chopped

METHOD:

Combine the onion, vinegar, olive oil, garlic and salt and set aside to marinate.

Place the peppers on a baking tray and roast at 200°C until the skin blisters. Remove from the oven and cool in a plastic bag, then remove the skin and seeds and slice thinly.

Cook the orzo or risoni pasta in salted boiling water until tender. Drain and rinse under cold water. Combine the cooled pasta with the onion mixture, peppers, olives, cheese, pine nuts and mint. Toss and serve.

Serves 4-6