this orzo salad actually has a step by step guide on my insta stories, so check that out if yr more

this orzo salad actually has a step by step guide on my insta stories, so check that out if yr more of a visual person. otherwise here is the written version, mainly for my record but also for those of you that prefer stuff hand written, cos i get that too! super yum, super easy, super vegetabley and just a super quick easy dinner thats great for packed lunches too!veggie packed orzo salad ingredients:in the oven: 1 garlic cloveglug olive oil1 courgette1 mushroom 6 baby tomatoes3 sprigs of aspargus½ tbsp chopped fresh parsley½ tbsp chopped fresh basil½ tbsp chopped fresh thymein the saucepan:540g orzo pasta300ml salted waterdressing: pinch salt pinch pep½ lemon’s juice2 tbsp olive oiltoppings (aka best bits):tbsp shred basil100g toasted pine nuts2 chopped spring onions1 avocado15g vegan parmesan1. preheat yr oven to 200*. pour ur olive oil into your baking tray and rub a crushed garlic clove into the oil. place in the oven whilst it preheats. chop all the veggies and herbs into various fun shapes in the “oven” section. then bake in the oven for 35 minutes. make sure to shake the veggies up half way through the cooking process.2. cook yr orzo to packet instructions drain and make sure you rinse with cold water so that it’s cool when adding yr other ingredients3. stir your dressing ingredients in a small bowl with a spoon.4. toast your pine nuts in a small pan on a medium heat for a couple of minutes, shaking them around so they cook evenly. chop your avo, spring onions and basil. 6. assemble your salad. make sure you add the ‘toppings’ last as they will become soft and unpleasant otherwise. -- source link

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