Mussel & Chorizo Orzo Salad

A delicious summertime recipe with New Zealand mussels, perfect to accompany a BBQ with family. This recipe is inspired by a Countdown Supermarket Recipe: BBQ Mussels with Chorizo and Risoni Pasta.

Ingredients

500 g	Orzo (Main)
200 g	Chorizo sausages, Thinly sliced
1 large	Red capsicum, Medium dice
2 medium	Courgettes, Medium dice
½ tsp	Sweet smoked paprika, Or more to taste
½ tsp	Chilli powder, Or more to taste
1 tsp	Cumin seeds, Or more to taste
24 large	Mussels, De-bearded and scrubbed (Main)
1 stalk	Spring onion, Finely sliced
100 g	Rocket leaves, Rinsed and dried
100 g	Feta, Cubed
3 drizzles	Olive oil, Or more to taste
2 handfuls	Fresh herbs, e.g. fresh basil, mint, coriander, oregano; roughly chopped
4 pinches	Salt & freshly ground pepper, To taste

Directions

1. Preheat the BBQ. Cook the orzo according to packet instructions, then place into a large mixing bowl and gently stir through a drizzle of olive oil. Set aside.
2. Heat a non-stick pan and fry the sliced chorizo until the oils release and the slices begin to crisp. Add the diced red capsicum, courgette and spices. Cook for 2 - 3 min, or until barely softened. Take off the heat and transfer to the bowl with the orzo, including any oils in the pan.
3. Place the mussels on the BBQ and close the lid. If you don't have a BBQ with a lid, then place the mussels in a large piece of tinfoil and enclose. The mussels are cooked when they are just beginning to open. Working quickly, remove from the BBQ and pull from the shell.
4. Gently toss the mussels, chorizo, capsicum, courgette, rocket, spring onion, feta and fresh herbs with the orzo with a generous drizzle of olive oil and salt and pepper to taste. Serve.