broad bean, orzo and preserved lemon salad with brazil nut pesto

The taste of purest summer (even if it is a bit schizo and drizzly out there). Especially good with a bit of grilled dsalmon on the side.  Lunch box leftovers an added bonus.

FOR THE SALAD

broad beans podded and blanched for a minute

orzo, cooked in chicken stock, drained and cooled

1/2 red onion very finely chopped

1/2 preserved lemon, very finely chopped

shredded lettuce

handful of toasted almonds and sunflower seeds

 

FOR THE PESTO

broken Brazil nuts (you can usually buy these on offer in Holland & Barrett)

finely grated Parmesan

olive oil

2-3 cloves of garlic

sea salt

basil

 

-mix the salad ingredients together

-whizz the pesto in a blender (adjust quantities according to taste) and mix with the salad