Pesto Chickpea, Courgette + Orzo Salad

Cook the orzo

• Cook the orzo in a pan of boiling, salted water until al dente, around 8-10 minutes. Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. Drizzle a little extra virgin olive oil to prevent it sticking together.

Cook the courgettes

• Chop the courgettes into bite-sized pieces.
• Heat 3 tablespoons of olive oil in a medium sized frying pan over a medium heat. Once hot, add the courgettes with a pinch of salt and fry until soft and slightly golden on the edges, about 7-8 minutes.

Make the pesto

• Toast the pine nuts in a dry pan. Peel the garlic clove.
• If you’re making the pesto from scratch, add the fresh basil, pine nuts, garlic clove, olive oil and grated Parmesan to a blender or food processor and blitz until smooth. Season to taste.

Combine the Salad

• Juice the lemon.
• To a mixing bowl, add the drained orzo, drained chickpeas, courgettes, pesto, lemon and a good crack of black pepper and stir gently until well combined. Check for seasoning and add more lemon juice or pesto** to your taste.

Plate Up

• Serve into bowls, top with the reserved toasted pine nuts, some more Parmesan ad fresh basil. Serve alongside some rocket leaves and top with the mozzarella and feta. Keeps in the fridge for up to 3 days.