Broadbean, spring herb and orzo salad with leeks, green beans and salad onion
200g orzo pasta
3 tbsps olive oil
Juice of one lemon
1/4 tsp salt
1 leek, cut into rounds
2 tblsp vegetable oil
150g green beans chopped into 3 cm legnths
200g broad beans, podded
1 small head of broccoli, chopped into small pieces
2 large handfuls of soft herbs (such as, coriander, parsley and mint) finely chopped
1/2 salad onion (or red onion) sliced finely
Cook orzo as per directions, drain and mix with juice from half the lemon, olive oil, salt and some freshly ground pepper. Leave to cool.
Sauté leek in vegetable oil with a pinch of salt until cooked through and a bit caramelised on the edges. Set aside.
Set a large pot of water to boil, once boiling add 1 teaspoon of salt nand the broccoli, cook for 2 minutes, remove with a slotted spoon into a colander and rinse under cold water. Darin well. In the same boiling water add green beans, cook for 2-3 minutes, remove with a slotted spoon into the colander. Repeat with the broad beans, cooking for 4-5 minutes. Once cooked the beans can easily be popped out of the skins which is nicer but not essential.
Mix cooked vegetables with the orzo pasta.
Mix in the onion, herbs and the juice from the remaining lemon half. Taste and adjust seasoning if needed, it may need a glug more olive oil too. Serve immediately.