serves 2-6 depending on other dishes
Make sure you put some of the dressing onto the hot orzo so it absorbs the flavour.
Ingredients
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
Method
- 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.
- Serve as soon!
Delicious with everything!