Warm toasted orzo salad with smoky zucchini, buttery beans, lemon ricotta and crunchy hazelnuts

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Spread the hazelnuts on a small tray and toast for 8 to 10 minutes, until fragrant. Let them cool, then roughly chop.

2. 2

   2. Meanwhile, bring the water to a boil with 1 teaspoon of salt. Add the orzo and cook until al dente, 8 to 10 minutes. Drain well and set aside.

3. 3

   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cooked orzo and sauté for 3 to 4 minutes, stirring, until some pieces are golden and toasted. Transfer to a large bowl.

4. 4

   4. In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add the shallot and sliced garlic and cook for 1 minute. Add the zucchini, 1/2 teaspoon salt, black pepper, and smoked paprika. Sauté for 6 to 8 minutes, until the zucchini is tender with browned edges.

5. 5

   5. Add the white beans to the skillet with the zucchini and cook 2 minutes more to warm them through without breaking them apart. Transfer everything to the bowl with the toasted orzo.

6. 6

   6. In a small bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, grated garlic, 1 tablespoon olive oil, and a pinch of salt until smooth and creamy.

7. 7

   7. In another small bowl, whisk the remaining lemon juice with the red wine vinegar, honey, the remaining tablespoon of olive oil, and a pinch of salt to make a light vinaigrette.

8. 8

   8. Add the arugula to the bowl with the orzo, zucchini, and beans. Pour in the vinaigrette and toss gently so the arugula just barely wilts from the warmth.

9. 9

   9. Divide the warm salad among plates. Finish with spoonfuls of lemon ricotta and the toasted hazelnuts on top. Serve immediately.