Ingredients:

SALAD:

• 250g orzo 
• 1 bunch asparagus, cut into 3-4 cm pieces 
• 120g fresh peas 
• 1 small courgette, thinly sliced into half moons 
• 1 handful baby spinach 
• 2-3 spring onions, finely sliced 
• Zest of 1 lemon 
• 1 ball burrata 

HERB DRESSING:

• 4 tbsp extra-virgin olive oil 
• 1½ tbsp lemon juice 
• 1 tsp Dijon mustard 
• 1 small garlic clove, finely grated 
• ½ tsp honey 
• Salt & black pepper

FRESH HERBS:

• Small handful basil, torn 
• Small handful mint, chopped 
• Small handful parsley, chopped

Method:

1. Boil the orzo in well-salted water until al dente. In the final 2 minutes, add peas and asparagus to the same pot. Drain and spread on a tray so it cools slightly (this prevents sogginess). 

2. Sauté the courgette in a hot pan with a little olive oil for 2–3 minutes until just golden. Season lightly with salt. 

3. To make the dressing, whisk together the olive oil, lemon juice, Dijon, garlic, honey, salt and pepper. 

4. While the orzo, veg and courgettes are still slightly warm, combine them, In a large bowl, with spinach, spring onions, lemon zest and herbs. Pour over the dressing and toss gently. 

5. Transfer to a serving plate. Place the burrata in the centre, tear it open and drizzle with olive oil. Optional extras when serving – nuts, parmesan, or chilli flakes.