Crispy Orzo & Asparagus Salad with Lemon, Thyme & Honey Vinaigrette Recipe

Ingredients

200g orzo
400g asparagus
150g radishes
4 spring onions
50g baby leaf spinach
300g garden peas
50g Parmesan
Lemon, Thyme & Honey Vinaigrette:
1-2 lemons
3 large sprigs of fresh thyme
1 garlic clove
1 tsp Dijon mustard
2 tsp honey
4 tbsp extra virgin olive oil

Prep: 30 mins + resting | Cook: 50 mins

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Method

1. Put a large pan of salted water on to boil. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. When the water in the pan is boiling, add the orzo and simmer for 10 mins or till the orzo is cooked but still with some bit.

2. Drain the orzo and shake off as much water as possible. Tip it into a bowl, then drizzle in 3 tbsp olive oil and season with salt and pepper. Toss to coat the pasta in the oil, then spread it out on a baking tray in one even layer and bake for 30 mins till crisp and golden, stirring halfway through. You can do this the day before you want to make the salad and store it in an airtight tub at room temperature.

3. To make the salad, snap the asparagus so the woody ends break off (keep these to make asparagus pesto). Chop the tender asparagus tips into 1cm-thick chunks. Trim and finely slice the radishes. Add both to a large salad bowl. Trim the roots and any woody greens off the spring onions, then finely slice them and add to the bowl. Rinse, dry and finely chop the spinach. Add to the salad bowl. Finally, pop all the peas out of their pods into the bowl.

4. Finely grate the Parmesan and add to the bowl. Tip in the crispy baked orzo. Set aside while you make the dressing.

5. Finely grate the zest from 1 lemon into a small jar. Squeeze in the juice – you need 60ml juice, so squeeze a second lemon if you need to. Pick the thyme leaves off their woody springs and add to the jar. Finely grate in the peeled garlic clove. Add the Dijon mustard, honey and olive oil. Season with a generous pinch of salt and pepper. Seal the jar and shake vigourously till the dressing is well combined and looks opaque. Taste and add more salt, pepper, honey or lemon juice, if needed, Shake again.

6. Pour the Lemon, Thyme & Honey Vinaigrette over the salad and use salad servers or tongs to toss that salad in the dressing. Let the salad sit for 10 mins so the dressing can soak into the orzo, then serve.