SUPERGREENS ORZO AND RICOTTA SALAD

1. Cook the orzo in a large pot of well-salted boiling water as per the packet instructions. Add the LeaderBrand Broccoli florets and peas in the last 2 minutes of cooking. Drain well and rinse under cold water until completely cool. 

2. Whisk together all the vinaigrette ingredients in a small bowl and season well with salt and pepper. 

3. Tip the cooled orzo, broccoli and peas into a large bowl. Add the chickpeas, LeaderBrand Courgette ribbons and LeaderBrand Wild Rocket or Baby Spinach (and sliced asparagus if using). Pour over the vinaigrette and toss well until everything is evenly coated. 

4. Transfer to a serving bowl or platter and dollop the ricotta generously over the top. Finish with a sprinkle of sea salt and cracked pepper. 

Salad  

• 1 head LeaderBrand Broccoli, cut into small florets
• 1 LeaderBrand Courgette, peeled into ribbons 
• 2 large handfuls LeaderBrand Wild Rocket or Baby Spinach 
• 1 cup orzo 
• 1 cup frozen peas 
• 1 x 400g tin chickpeas or white beans, drained and rinsed 
• ¾ cup ricotta 

Lemon garlic vinaigrette 

• ¼ cup olive oil 
• Zest and juice of 1 lemon 
• 1 clove garlic, finely grated 
• 1 tsp dijon mustard 
• 1 tsp honey 

In season addition (optional) 

• 1 bunch LeaderBrand Asparagus, woody ends removed, thinly sliced