Spring Orzo Salad With Asparagus, Artichokes, Olives, Creamy Butterbeans & Herby Mustard Vinaigrette

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle then take out a saucepan, frying pan and a large mixing bowl.

STEP 2

Fill your saucepan with boiling water from your kettle and place over a medium-high heat. Once bubbling, add the orzo and cook until al dente, around 9 minutes. Drain and set aside.

STEP 3

Remove any woody ends from the asparagus. Asparagus sizes vary, so if it's quite thick, you can slice it down the centre lengthways. We recommend cutting it into bitesized chunks for this salad, but you can keep them whole if you prefer. Place your frying pan over a medium-high heat and add a drizzle of oil. Fry the asparagus until lightly charred on all sides but still with some bite/crunch, around 5 minutes. Season well with salt and black pepper.

STEP 4

Cut the radish into quarters. Cut the artichoke into smaller pieces. Drain and rinse the butterbeans. Pick the dill leaves from the stem. You can rinse the olives and artichokes a little if you prefer a less salty dish.

STEP 5

Place everything into your mixing bowl except the dill and half of the radish. Add the herby mustard vinaigrette and give it all a good mix to combine. Divide everything between serving bowls, garnish with the dill leaves and remaining radish. Enjoy!