Hemp seeds add a subtle nutty note to this salad.

Ingredients

1	Lemon, zest and juice
4 Tbsp	Pams Superfoods hemp seed oil (Main)
½ tsp	Honey
1 serving	Sea salt and cracked black pepper
1 cup	Orzo (Main)
3	Courgettes, trimmed and sliced in half lengthwise (Main)
1 Tbsp	Harissa paste, or other chilli paste
400 g	Tin chickpeas, drained and rinsed (Main)
1	Yellow capsicum, seeded and finely sliced
1 handful	Coriander leaves
1 Tbsp	Pams Superfoods hulled hemp seeds (Main)

Directions

1. Make the dressing, combine the oil, lemon zest and juice and honey in a large bowl. Season with salt and freshly ground black pepper.
2. Cook the orzo in a saucepan of boiling water until al dente, about 10 minutes. Drain in a fine colander then run under cold water to arrest cooking. Drain well a second time before adding to the dressing and mixing well.
3. Place the courgette on a grill tray, cut-side-up. Spread each half with a little harissa then place under the hot grill. Keep an eye on them and remove when they colour and the flesh is bite-tender. Check by piercing with a small sharp knife. Remove from grill and leave to sit.
4. Mix the chickpeas and yellow capsicum into the orzo. Slice the courgette into bite-sized pieces and add to the salad bowl with the coriander. Spoon into a serving bowl and sprinkle over the hemp seeds.

See more of Kathy's hemp recipes

• Hemp-crusted chicken
• Hemp and seed crackers with beetroot feta dip