Herbed orzo salad with sugar snaps, ricotta and pangrattato
Ingredients
Metric
Imperial
- 250g of orzo
- 250g of ricotta
- 1 handful of basil leaves, sliced
- 1 handful of parsley leaves, finely chopped
- 150g of sugar snap peas, cut in half lengthways
- salt
- freshly ground black pepper
Dressing
- 1 lemon, juiced and zested
- 1 garlic clove, grated to a paste
- extra virgin olive oil
- 1 pinch of salt
- 1 pinch of sugar
Pangrattato
- 3 slices of stale bread
- 2 garlic cloves, finely chopped
- olive oil, for cooking
Method
Make the pangrattato by blitzing the bread to crumbs in a food processor
Heat a generous splash of olive oil in a frying pan and add the garlic, then the crumbs. Cook until golden and crisp, then drain on kitchen paper
- olive oil, for cooking
- 2 garlic cloves, finely chopped
Cook the orzo in boiling salted water until al dente, then drain
- 250g of orzo
Combine the ricotta with all of the dressing ingredients and set aside
- 250g of ricotta
- 1 lemon, juiced and zested
- 1 garlic clove, grated to a paste
- extra virgin olive oil
- 1 pinch of salt
- 1 pinch of sugar
Stir the herbs, sugar snap peas and dressing through the orzo and season to taste. Top with the ricotta and the pangrattato
- 1 handful of basil leaves, sliced
- 1 handful of parsley leaves, finely chopped
- 150g of sugar snap peas, cut in half lengthways
- freshly ground black pepper
- salt
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