Roasted Asaparagus Orzo Salad

If you're fed up of soup, this Asparagus salad will have you combining seasonal vegetables with a lighter feel. Perfect for the upcoming Spring months.

Ingredients

Serves: 4 

• 1 courgette, sliced
• 1 yellow summer squash, sliced
• 1 red onion, cut into chunks
• 450g asparagus, cut into 2.5cm pieces
• 450g portabello mushrooms, thickly sliced
• 4 cloves garlic, finely chopped
• 2 tablespoons olive oil
• 1 pinch caster sugar
• salt and black pepper to taste
• 4 cubes chicken stock
• 4 tablespoons dry white wine
• 450g orzo pasta
• 2 tablespoons grated Parmesan cheese 

 Method

Prep:25min  - Cook:20min  - Ready in:45min 

1. Preheat oven to 230 C / Gas 8.
2. Place the courgette, yellow summer squash, onion, asparagus and mushrooms in a large bowl; add in garlic, olive oil and sugar and stir gently to coat vegetables. Spread vegetables in a single layer on a baking tray and sprinkle with salt and pepper.
3. Roast vegetables until tender, 20 to 25 minutes.
4. Meanwhile, bring a large pot of lightly salted water to the boil. Add stock cubes, wine and orzo and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese and serve warm.