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
Serves 4-6
1 tbsp olive oil1 tbsp butter1 red onion, finely chopped1 garlic clove, finely grated½ tbsp light brown soft sugar350g orzo50ml extra virgin olive oil1 large lemon, juiced1 small bunch of basil, finely chopped1 small bunch parsley, finely chopped2 tbsp capers, drained and rinsed50g flaked almonds, lightly toasted
STEP 1Heat 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.STEP 2Cook 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. STEP 3Toss 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.
