Lemon Orzo Salad

Ingredients

Start by heating 1 tbsp olive oil in a pot on medium heat and toast 1 cup of orzo (185g) until golden. Pour in 1 3/4 cup vegetable broth (400g), cover and simmer for 10 minutes. Once done, add a handful of chopped asparagus, cover again and sauté for 5 minutes. Once done, set aside to cool.Toast 1/2 cup sliced almonds either in the oven or on the stove top for a few minutes until they start to brown.

Prepare The Dressing In A Small Bowl, Mix:

3 tbsp olive oilJuice of 1 lemon (lime works too)1 small clove garlic mincedSalt and pepper to taste

Assemble The Salad

Place the orzo asparagus mix in a big bowl and add:1 chopped yellow pepperHandful spinach roughly chopped1/2 cup olives1/2 cup crumbled feta3 green onions choppedHandful of fresh herbs (cilantro, parsley, basil…)Pour over the dressing, toss to combine everything and enjoy!