Ingredients
- 300g Orzo pasta
- 500ml Freja classic chicken bone broth (or water, for a vegetarian option)
- 1 jar/roughly 200g sun-dried tomatoes, drained and roughly chopped
- 1 jar/roughly 300g Kalamata olives, pitted and halved
- 200g cherry tomatoes, left whole
- 2 courgettes, diced
- 3–4 sweet peppers (any colour), deseeded and diced
- 1 red onion, thinly sliced
- 100g rocket
- 1 large handful pine nuts (about 30g)
- Good-quality pesto, enough to coat the orzo (about 5–6 tbsp)
- 2 Burratas
- Olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, to garnish
Method
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Roast the vegetables: Preheat your oven to 200°C (180°C fan). Spread the cherry tomatoes, courgettes, sweet peppers, and red onion on a large baking tray. Drizzle generously with olive oil, dress with fresh basil, season with salt and pepper, and roast for 25–30 minutes, until tender and lightly caramelised. Set aside to cool slightly.
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Cook the orzo: In a saucepan, bring the chicken bone broth to a boil. Add the orzo and cook according to packet instructions (usually around 8–10 minutes), stirring occasionally. Add extra water if needed to prevent sticking. Once cooked al dente, drain any excess liquid and transfer the orzo to a large bowl to cool slightly.
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Assemble the salad: To the warm orzo, add the pesto and stir to coat. Then add the roasted vegetables, sun-dried tomatoes, olives, rocket, and pine nuts. Gently toss everything together and season with salt and pepper to taste.
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Serve: Transfer to a large serving platter or bowl. Tear the burratas in half and nestle them on top of the salad. Drizzle with olive oil, scatter with fresh basil leaves, and serve immediately.
