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