Ingredients

(Serves 4)

Orzo Salad

3 courgette, thinly sliced

3 sweetcorn cobs

3 cloves garlic, thinly sliced

1 red chilli, thinly sliced

1 + 1/2 cups dried orzo pasta

1 cup Italian parsley leaves

1 cup basil leaves

Dressing

1/2 cup olive oil

juice of 1 big lemon

2 cups finely grated Parmesan

1 tsp flakey sea salt

Cook It

Remove the husks from the corn, cut them in half and place them in a medium pot. Cover with water and throw in a good pinch of salt. Place on high heat, bring to the boil and cook for about 10 minutes, until tender.

Remove corn from pot BUT keep the water! You will cook the orzo in this soon. Set corn aside to cool for a bit and then using a sharp knife, slice off those kernels.

Thinly slice chilli and garlic. Thinly slice courgette into rounds. Heat a gooooooood drizzle of olive oil in a large pan on medium heat and add garlic, chilli and courgette. Add a good pinch of salt and cook until tender but still green, about 4 minutes. Set aside to cool.

While the courgette is cooking return pot with corn water to high heat and once boiling, add orzo. Cook for 8-10 minutes or until al dente.

Lastly let’s make the dressing.

In a large bowl combine the olive oil measure, lemon juice, finely grated Parm and sea salt. It will look a little lumpy but it will all meld together gloriously!

Add cooked courgette, corn and orzo to bowl along with picked herbs and toss to combine. Season well with salt and pepper.

Eat It!