ASPARAGUS, ZUCCHINI & ORZO SALAD

Who doesn’t love a pasta salad?! This herby and zingy salad is delicious hot, warm or cold. A perfect addition to any summer dinner. This dish can be made the day before.

INGREDIENTS

Orzo
1 1/2 cups orzo pasta
2 tablespoons olive oil
1 brown onion, diced
3 cloves garlic, crushed
2 teaspoons dried oregano
1 pinch chilli flakes
1 bunch asparagus, 250 grams
2 zucchinis
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
70 grams pistachios
1/4 teaspoon fresh lemon zest

Dressing
1/4 cup olive oil
2 tablespoons sherry or red wine vinegar
1 tablespoon runny honey
1 clove garlic
Sea salt
Cracked pepper

To Serve
3 slices of sourdough or ciabatta
3 tablespoons olive oil
150 grams marinated goats cheese
Sea salt

METHOD

Orzo
Bring a large pot of salted water to the boil and cook the przp using packet instructions. Drain and set aside.

Heat oil in a large sauté pan and add fry the onion over a medium heat until softened. Add the garlic, oregano and chilli and briefly fry until aromatic.

Snap off the stalky ends of the asparagus and thinly slice. Add to the sauté pan and fry for a few minutes until tender.

Add the orzo to the pan and toss to combine then transfer to a large bowl.

Grate the zucchini then squeeze any moisture out of it using your hands. Add to the bowl along with the fresh herbs, pistachios and lemon zest.

Dressing
In a jar, combine the dressing ingredients. Screw the lif on tightly and shake until the dressing emulsifies.

Pour over the salad and toss to combine.

To Serve
Heat the oven to 180ºC regular bake.

Remove the crusts from the bread then tear into small pieces. Place on an oven tray and bake for 5 minutes or until dried out.

Transfer the bread to a food processor and blitz until a crumb forms.

Heat the olive oil in a sauté pan. Add the breadcrumbs and a generous pinch of salt and fry until golden, stir frequently.

Top the salad with bread crumbs and chunks of marinated goats cheese.

Tip: If you’re making this dish in advance, add the breadcrumbs just before serving so the stay nice and crispy.