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Festive greens orzo salad

Name: Festive greens orzo salad
Ingredients: ½ Lemons, juice and zest; 1 clove Garlic, crushed; 1 tsp Dijon mustard; 1 pinch Chilli flakes; 4 Tbsp Olive oil; 1 Red onion; 1 drizzle Olive oil; 1 cup Orzo, cooked (Main); 1 bunch Asparagus (Main); ½ cup Broad beans, shelled; 1 small bunch Fresh mint, roughly chopped; 1 small bunch Fresh parsley, roughly chopped; 1 small bunch Fresh basil, roughly chopped; ¼ cup Toasted almonds, chopped; 1 Tbsp Black sesame seeds

Doug Sherring

Delaney Mes

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For the dressing

½	Lemons, juice and zest
1 clove	Garlic, crushed
1 tsp	Dijon mustard
1 pinch	Chilli flakes
4 Tbsp	Olive oil

For the salad

1	Red onion
1 drizzle	Olive oil
1 cup	Orzo, cooked (Main)
1 bunch	Asparagus (Main)
½ cup	Broad beans, shelled
1 small bunch	Fresh mint, roughly chopped
1 small bunch	Fresh parsley, roughly chopped
1 small bunch	Fresh basil, roughly chopped
¼ cup	Toasted almonds, chopped
1 Tbsp	Black sesame seeds

Directions

Whisk all dressing ingredients until combined. Taste, add salt and pepper to season and adjust as necessary.
Scatter the red onion on to a roasting tray, drizzle with olive oil and a generous pinch of sea salt flakes. Roast at 200C for about 15 minutes, until some pieces are soft and some are charred slightly. Set aside.
Add the cooked orzo to a large mixing bowl. Blanch the asparagus and broad beans, and after rinsing in cold water, add to the orzo. Add the soft onions, herbs, almonds and sesame seeds. Dress and serve.