Serves 4-6
60g pine nuts
1 vegetable stock cube
250g orzo pasta
350g asparagus, woody ends snapped off, chipped into bitesized pieces
100g baby spinach, roughly chopped
12 kalamata olives, pitted and chopped
1/2 red onion, finely chopped
60g feta, crumbled
For the dressing
3 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, crushed
Salt and black pepper
1/4 tsp dried chilli flakes
60g pine nuts
1 vegetable stock cube
250g orzo pasta
350g asparagus, woody ends snapped off, chipped into bitesized pieces
100g baby spinach, roughly chopped
12 kalamata olives, pitted and chopped
1/2 red onion, finely chopped
60g feta, crumbled
For the dressing
3 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, crushed
Salt and black pepper
1/4 tsp dried chilli flakes
- Toast the pine nuts in a dry pan over a medium heat for 2-3 minutes, shaking the pan frequently so that they don’t burn.
- Bring a large pot of water to a boil and add the stock cube and orzo. Cook the orzo according to package instructions. Three minutes before the end of the cooking time, add the asparagus to the pot.
- In a large bowl, combine the toasted pine nuts with the spinach, olives and red onion to a large bowl.
- In a jug, whisk together all of the ingredients for the dressing. Pour half of the dressing over the spinach mixture and toss to combine. Set the remaining dressing aside.
- When the orzo and asparagus are ready, drain well and add to the spinach mixture in the bowl.
- Add the remaining dressing and stir everything together for a minute or two until the spinach wilts.
- Crumble over the Feta and combine.
Per Serving: 340 cals, 18g fat (3.3g saturated), 37.3g carbs (4.8g sugars), 9.9g protein, 3.9g fibre, 0.291g sodium