We can't get enough of our refreshing and crunchy orzo salad. The addition of mint adds an extra burst of flavour, and a squeeze of lemon brings a zesty twist 🍋 Make a big batch and keep it in the fridge for lunches. For maximum crunch, add the beans in when serving. Enjoy! 

Recipe information:

Serving size: 4 for a side // 2 for a main

Prep time: 30 minutes

Vegetarian / Vegan

Ingredients:

• 1 cup of orzo
• 2 tomatoes
• 1/4 of a cucumber 
• 1/4 or 1/2 a red onion (to your taste)
• 6 radishes 
• A handful of fresh mint
• A squeeze of lemon 
• Feta (leave out for a vegan option)
• Salt and Pepper
• 3 tbsp oil (to dress) - Rapeseed oil is our fave 
• 50g of Barbeque Roasted Fava Beans 

Method:

1. Bring a pan of water to the boil and add 1 cup of orzo. Cook for 10 mins on a medium heat and then turn the hob off and leave the pasta for another 10 minutes to absorb the water / cook further. After this time, and once the pasta is cooked, drain and set aside to cool.
2. Chop your tomatoes, cucumber, radishes, onion and mint and add to the cooled orzo.
3. Crumble some feta in (leave out for a vegan option)
4. Season well with salt and pepper.
5. Dress with a squeeze of lemon and a drizzle of oil.
6. Add the Barbeque Roasted Fava Beans 
7. Mix together and enjoy.

Enjoy this recipe? Check out our other fava bean recipes.