DC's Orzo Salad

DC’s Orzo Salad

This salad is super quick and easy to make, and delicious alongside any form of protein (fish, lean steak, salmon, chicken). We made this salad for a group and DC loved it (not Daniel Carter!). Serves four.

Ingredients

1 cup orzo

1 broccoli

1 courgette

Juice of 1 lemon

1 small pesto dip

Large handful of baby spinach / greens

1/2 cup grated or shaved parmesan

Mixed seeds to top (sunflower, pumpkin, sesame seeds)

Method

  1. Boil a large pot of salted water. Once boiling, add orzo to cook. Cook for 5-10 minutes until soft. Drain in a sieve and drizzle a little olive oil through the orzo to stop it from sticking.

  2. Cut broccoli into very small florets including stalks. Using a potato peeler, cut courgettes into ribbons. Add both to a large salad bowl along with baby spinach.

  3. Once the orzo has cooled a little, add to the salad bowl.

  4. Stir in pesto, lemon juice, and parmesan to mix everything together. Sprinkle seeds on top.

Kate Christison