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Pea, Asparagus and Orzo Salad, with Yoghurt & Mint dressing

Cooking time: 10 mins
Serves: 2
Vegetarian: Yes

Ingredients:

• 100g Orzo
• 120g asparagus
• 170g Frozen peas, defrosted
• 1 tbsp good quality Greek yoghurt
• 2 tbsp Olive oil
• 1 tbsp freshly squeezed lemon juice
• 2 sprigs of mint, stalks removed and finely chopped
• Pinch of salt, freshly milled black pepper and sugar.
• Pea shoots
• Handful of toasted pine nuts
   

Method:

1. Toast pine nuts in a pan with no oil, until slightly golden in colour, set aside.
2. Cook Orzo to pack instructions, drain and cool by running cold water through. Blanch asparagus for 3 minutes in boiling, salted water.
3. Make up the dressing in to a mixing bowl combining the olive oil, lemon juice, mint, salt, pepper and sugar.
4. Mix the drained, cooled Orzo into the bowl and stir with the dressing.
5. Cut the blanched asparagus into about 5cm lengths add this to the salad. Place on a plate with pea shoots and pine nuts arranged on top.
6. Also delicious warm, substitute crème fraiche for the greek yoghurt, and add the Orzo drained and warm to the mixing bowl.