Lemon Orzo Salad

Ingredients

• 1 1/2 cups orzo
• 2 cups baby spinach, chopped
• 1/2 cup chopped parsley and dill
• 100g feta, crumbled
• 1/4 cup toasted pine nuts
• Zest and juice of 2 lemons
• 1/4 cup olive oil
• 1 garlic clove, grated
• Salt and black pepper

Instructions

1. Cook the orzo

   Boil the orzo in salted water until just tender, about 8–9 minutes. Drain and rinse briefly to cool.

2. Make the dressing

   Whisk the lemon zest and juice, olive oil, garlic, salt, and pepper.

3. Wilt the spinach

   Toss the warm orzo with the dressing, then fold in the chopped spinach so it softens slightly.

4. Finish

   Add the herbs, feta, and pine nuts, toss gently, and serve warm or chilled.