Asparagus and feta orzo salad

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asparagus and feta orzo salad
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
  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. 

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