100g dried orzo 350g frozen broad beans 3 tbsp extra virgin olive oil 1 tbsp cider vinegar with the mother! 12 big radishes 3 spring onions 3-4 sprigs of fresh mint 25g pumpkin seeds 40g feta cheese Sea salt flakes Freshly ground black pepper
Cook the orzo according to the instructions on the packet.
Drain and put into a cold bowl.
Mix together 1 tbsp of extra virgin olive oil and 1 tsp cider vinegar in a small bowl.
While the orzo is hot pour over the mixture and mix.
Allow to cool.
Meanwhile, measure the frozen broad beans into a bowl.
Pour over enough boiling water to just cover.
Immediately begin shelling the beans – please don’t skip this stage!
Next wash and finely slice the radishes. I use a mandolin.
Finely chop the spring onions.
Finely slice half the mint leaves and tear the other leaves.
When everything is cold put the orzo, shelled broad beans, sliced radishes, chopped spring onions, sliced mint leaves and pumpkin seeds onto a large plate or into a salad bowl.
Mix the remaining 2 tbsp extra virgin olive oil and 2 tsp cider vinegar and pour over the salad.
Season with a couple of pinches of sea salt flakes and several grinds of black pepper.
Mix everything together.
Crumble over the feta and and top with the torn mint leaves.