Warm Orzo Salad with Roasted Peppers, Sautéed Fennel, White Beans, and Light Lemon Parmesan Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips on a baking tray, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 18 minutes, until tender with lightly charred edges.

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   2. Meanwhile, bring the water to a boil in a large pot with 1/2 teaspoon salt. Add the orzo and cook until al dente, about 8 to 10 minutes. Drain, reserving 60 ml (1/4 cup) of the cooking water, and toss the orzo with 5 ml (1 tsp) olive oil so it does not stick.

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   3. Heat a wide skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the sliced fennel bulb. Cook for 6 to 8 minutes, stirring occasionally, until the fennel is tender and lightly golden. Add 1 minced garlic clove and cook 30 seconds more.

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   4. Add the cooked white beans to the skillet with the fennel, season with a pinch of salt and black pepper, and cook for 2 minutes so they warm through without breaking apart.

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   5. In a bowl, make the cream by mixing the Greek yogurt, 25 g (about 1/3 cup) grated Parmesan, the lemon zest, 30 ml (2 tbsp) lemon juice, the grated garlic clove, Dijon mustard, honey, 10 ml (2 tsp) olive oil, 2 to 3 tablespoons of the reserved orzo cooking water, a pinch of salt, and black pepper. Stir until smooth and lightly pourable.

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   6. Toast the sunflower seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

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   7. In a large bowl, combine the cooked orzo, roasted peppers, fennel with the beans, and the arugula. Add half of the chopped chives and toss gently so the arugula softens slightly from the warmth.

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   8. Add most of the lemon Parmesan cream and mix until the warm salad is evenly coated. Adjust with more salt, black pepper, or a few extra spoonfuls of the reserved cooking water if you want a looser texture.

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   9. Serve the salad warm, topped with the remaining Parmesan, the rest of the chives, and the toasted sunflower seeds.

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    10. If you want to warm it slightly before serving, reheat for 3 to 4 minutes in the oven at 160 °C / 325 °F, just until warm and creamy again.