Carrot and beetroot lend sweet, earthy flavours and vibrant colours to this beautiful summery orzo pasta salad dish, served with grilled salmon.
Serves 2
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- 150g orzo or other small pasta shape
- 2 carrots, coarsely grated
- 1 large beetroot, coarsely grated
- Handful of dill leaves, roughly chopped
- Zest & juice of half a lemon, more to taste
- 2 tbsp olive or rapeseed oil
- Half a tsp raspberry balsamic vinegar, optional
- 2 sustainably caught salmon fillets
1. Cook the orzo in salted boiling water for 8 mins. Drain, toss in a splash of oil to stop it sticking, and leave to cool.
2. Mix the carrot, beetroot, dill, lemon zest and juice, olive oil and vinegar (if using) in a bowl. Season with salt and pepper.
3. Mix in the cooled pasta (don’t over-mix or the pasta will turn completely pink). Taste and add more lemon juice and seasoning if needed.
4. Heat your grill and line the tray with foil. Place the salmon on the tray and season with salt and pepper. Grill for approximately 3-4 mins for a 2-3cm thick piece. Serve with the salad.