Orzo salad

Method

1. Bring a pan of salted water to the boil and tip in the orzo. Cook, stirring frequently to prevent sticking, for 6-8 minutes or until tender but al dente.

2. Drain and rinse under cold running water until cool; drain again thoroughly.

3. Meanwhile, steam or boil the French beans for 3-5 minutes, until lightly cooked. Cool under cold running water and drain thoroughly.

4. Place the orzo and French beans in a bowl.

5. In a separate bowl, whisk together the lemon zest and juice, olive oil and sugar, adding a little salt and pepper to taste.

6. Stir through the orzo. Add the spring onions, feta and dill and stir well, then taste for seasoning.

7. Sprinkle with pine nuts and serve right away.

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Ingredients

250g orzo, (rice-shaped pasta)
100g French beans, trimmed
1 lemon, zest and juice
1 lemon, juice only
3 tbsp extra virgin olive oil
1/2 tsp caster sugar
4 Spring onions, sliced
100g Feta cheese, crumbled
1 bunch Dill, chopped
50g pine nuts
sea salt and freshly ground black pepper

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