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NOT YOUR usual salad

No more settling for a few limp green leaves with these big, bold salads

Greek salad with orzo and almond feta

This Greek salad is the epitome of the casual meal. In this version, orzo, Kalamata olives and almond feta are tossed with red wine vinaigrette. The flavour pairings are timeless, and it’s a great salad to serve at a barbecue or pool party.

By Lisa Dawn Angerame

Serves 4 | Prep 30 mins plus soaking and draining | Cook 25 mins | Calories 627 (per serving)

FOR THE ALMOND FETA

143g (1 cup) blanched almonds, soaked overnight, drained and rinsed 60ml (¼ cup) water

2 tbsp good olive oil

2 tbsp freshly squeezed lemon juice

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - The Italian issue (March 2020)
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About Vegan Food & Living Magazine

In this issue of Vegan Food & Living you will find delicious Italian recipes that will allow you be get creative with vegan pizzas, pasta and risotto. Discover how to make your home more eco-friendly with our guide on how to live more sustainably and Sascha Camilla explores how eco-friendly faux fur is and how it measures up to the real thing. Learn to cook the perfect Sunday lunch that is suitable for the whole family with our guide to cooking five gluten-free dishes. Cook the perfect oriental dinner with our Taste of Japan recipes from Tim Anderson or make your favourite Chinese takeaway dishes in your own kitchen with recipes from Kwoklyn Wan.