Serves 4-6
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For the dressing

  1.  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.  
  2. 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. 
  3. In a large bowl, combine the toasted pine nuts with the spinach, olives and red onion to a large bowl. 
  4. 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. 
  5. When the orzo and asparagus are ready, drain well and add to the spinach mixture in the bowl.  
  6. Add the remaining dressing and stir everything together for a minute or two until the spinach wilts. 
  7. Crumble over the Feta and combine. 

Nutrition Facts

 Per Serving: 340 cals, 18g fat (3.3g saturated), 37.3g carbs (4.8g sugars), 9.9g protein, 3.9g fibre, 0.291g sodium 

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