Broccoli, tomato, avocado & orzo with wild garlic pesto
This is a quick and easy salad for a healthy lunch or dinner. You could crumble a little feta on top or add a few slices of mozzarella and some basil leaves to add some extra protein if you’re eating it on its own.
Ingredients
Serves 4-6
1 head broccoli
400g cherry tomatoes
1/2 avocado (optional)
350g orzo
20g toasted almond flakes
2 tbsp any kind of pesto - I made some myself, but you can use jarred or fresh ready made from the supermarket.
Method
Turn your oven on to 180°c and put the veggies on a large tray so they have plenty of space. Drizzle with rapeseed or olive oil and sprinkle with salt. Roast for about 15 mins, turning the broccoli midway.
Cook the orzo as per the packet instructions - usually boil for 10 mins.
Drain the orzo and stir in the pesto.
Spoon the orzo and veggies on to a serving plate, add the avocado if you’re using, season and sprinkle with toasted almonds.
A drizzle of posh balsamic or balsamic glaze (same sweet tangy flavour as the posh, but way cheaper!) would also be good.
Add feta, mozzarella or goats cheese if you like and serve with a leafy salad and sweet potato wedges.
For non-veggies this salad would be great with grilled chicken or fish
Pesto
Makes 7-8 decent portions, so plenty to freeze.
100g wild garlic, basil or parsley
1/2 large clove garlic (but don’t add if you’re using wild garlic!)
2 tbsp lemon juice (juice of 1 lemon)
5 tbsp olive oil
100g pine nuts or sunflower/pumpkin seeds, toasted almonds, walnuts
15g parmesan (or extra nuts for a vegan option)
1/4 tsp table salt