Warm toasted orzo salad with golden artichokes, roasted pepper, spinach 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 sheet pan, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 18 minutes, until tender and lightly charred on the edges.

2. 2

   2. Meanwhile, heat a medium saucepan over medium heat. Add the dry orzo and toast for 2 minutes, stirring, until nutty and lightly golden. Add the water and 3 g (1/2 tsp) salt. Cook for 8-10 minutes until al dente. Drain well.

3. 3

   3. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Add the red onion and chopped garlic; sauté for 2 minutes. Add the artichoke hearts, dried oregano, a pinch of salt, and black pepper. Cook for 5-6 minutes, turning occasionally, until nicely golden.

4. 4

   4. In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon zest, 30 ml (2 tbsp) lemon juice, Dijon mustard, grated garlic, 15 ml (1 tbsp) olive oil, and a pinch of salt and black pepper until smooth and light.

5. 5

   5. Add the baby spinach to the skillet with the artichokes and toss for 30-60 seconds, just until slightly wilted from the residual heat. Add the roasted pepper and cooked orzo; toss well to combine.

6. 6

   6. Transfer the warm mixture to a platter or large bowl. Spoon over the light lemon parmesan cream and finish with the toasted sunflower seeds. If desired, add a little extra grated parmesan and black pepper before serving.

7. 7

   7. Serve the salad warm right away, checking the final seasoning if needed.