Lemon orzo salad

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 340 g egg-free orzo
• 1 425 g tin chickpeas, drained
• 1 tbsp olive oil for chickpeas
• ½ tsp dried oregano and ½ tsp paprika
• ¼ tsp dried thyme and ¼ tsp onion powder
• 20 g fresh basil
• Zest of 1 lemon and 2 tbsp juice
• 6 garlic cloves, divided
• 60 ml olive oil for the sauce
• 32 g pine nuts
• 2 tbsp chopped preserved lemon peel
• ¼ tsp chilli flakes
• 45 g oil-packed sun-dried tomatoes, drained
• 70 g spinach
• Salt and pepper to taste

Step-by-step method

1. Dry chickpeas thoroughly. Brown in a frying pan with one tablespoon of oil for 5–7 minutes; stir in oregano, paprika, thyme and onion powder, then remove.
2. Chop basil and mix with lemon zest, one grated garlic clove and a little salt. Set aside.
3. Cook orzo according to the packet. Reserve 240 ml cooking water before draining.
4. Put 60 ml oil, the remaining five sliced garlic cloves and pine nuts in the pan. Heat over medium-low heat for 5–6 minutes until lightly golden.
5. Add preserved lemon and chilli for 1 minute. Add 60 ml pasta water, orzo and chopped sun-dried tomatoes; toss, adding more water as needed.
6. Fold in spinach, lemon juice and chickpeas. Remove from the heat, add the basil mixture and adjust seasoning.