Herby orzo & lemon salad
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Herby orzo & lemon salad

By Esther Clark

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

  • Prep:15 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 410
  • fat 18g
  • saturates 3g
  • carbs 50g
  • sugars 5g
  • fibre 3g
  • protein 12g
  • salt 0.4g

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 red onion, finely chopped
  • 1 garlic clove, finely grated
  • ½ tbsp light brown soft sugar
  • 350g orzo
  • 50ml extra virgin olive oil
  • 1 large lemon, juiced
  • 1 small bunch of basil, finely chopped
  • 1 small bunch parsley, finely chopped
  • 2 tbsp capers, drained and rinsed
  • 50g flaked almonds, lightly toasted

Method

  1. Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.

  2. Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside. 

  3. Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

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