|10 min||20 min||4|
|114 gm||Green/yellow string beans, raw (wadhed, trimmed)|
|2/3 cup||Dill, fresh (coarsely chopped)|
|2 tbsp||Vinegar, white|
|1 tbsp||Lemon juice|
|1/2 tsp||Kosher salt|
|2 tbsp||Feta cheese (for topping)|
|1 1/4 cup||Orzo, dry|
|4 tbsp||Extra virgin olive oil (divided)|
|1 tbsp||Lemon peel (zest)|
|1/2 cucumber(s)||Cucumber (diced)|
|1 dash||Black pepper|
Cook green beans in a large pot of boiling salted water for 4 minutes.
Prepare an ice water bath for your beans. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.
Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.
In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.
Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.
Optional: top with feta or goat cheese.