'Welcome Spring!' Smoked Salmon & Orzo Salad

After a few fresh, bright Spring days I'm ready to put away my slow cooker and quit the hearty 'comfort foods' that have kept us fueled through the cold months.
This dish is bursting with colour & fresh flavour! The salmon adds a 'luxury' touch and 'a little goes a long way'. Risoni and peas give the salad a bit more 'substance'. And pretty petals or green herbs make a final flourish!
After this light dish - I'd feel justified in serving an 'indulgent' dessert: Perhaps a berry cheesecake or my famous lemon curd bread & butter pudding!

Ingredients

1 cup	Orzo (Main)
1 cup	Frozen peas
6	Cherry tomatoes
2 small	Capsicums, red/yellow
2	Radishes
200 g	Smoked salmon pieces (Main)
2 cups	Spinach leaves, Or, mesclun
3 Tbsp	Olive oil
1 Tbsp	Lemon juice
1 tsp	Lemon pepper
1 handful	Edible flower, (e.g. violet, rose, nasturtium)

Directions

1. Bring a saucepan of salted water to boil. Add the Orzo pasta (aka Risoni) Lower heat and cook for 6 minutes. Add the frozen peas, return to boiling point and cook for a further minute. Remove from heat. Drain well and leave to cool.
2. Slice cherry tomatoes. Deseed capsicum and slice. Chop radishes. Combine vegetables in a bowl with cooled Orzo and peas.
3. Arrange (washed & dried) salad leaves on a large serving platter or on individual serving dishes. Top with Orzo salad. Break smoked salmon into small pieces and nestle into salad.
4. In a small jar with screwtop lid: combine olive oil, lemon juice and Lemon pepper. Screw on lid and shake to emulsify. Drizzle this dressing over the salad.
5. Top with torn petals of edible flowers. These add a pretty, whymsical touch to a Spring salad - But, ensure that they are non-toxic, well washed & dried. (Of course, fresh herbs such as parsley or basil can be substituted.)