Radicchio and orzo pasta salad
NUTRITION: PER SERVING
FAT: 16.9G (1.8G SATURATED)
CARBOHYDRATES: 36.8G (14.7G SUGARS)
250g orzo pasta (or other small pasta shapes)
6 tbsp extra-virgin olive oil
1 red onion, sliced
1 fennel bulb, thinly sliced, any fronds reserved for garnish
1 tbsp fennel seeds, crushed in a pestle and mortar
300g radicchio, shredded
90g toasted pine nuts
1 tbsp sherry vinegar
1 tbsp honey
Bring a large pan of salted water to the boil. Add the orzo and cook until al dente (tender but with bite) according to the pack instructions. Drain and rinse under cold water, then transfer to a bowl and stir in 2 tbsp of the olive oil.
Heat another tablespoon of olive oil in a large pan over a medium heat. Add the onion and fennel and fry for 4-5 minutes until slightly softened. Add the crushed fennel seeds and cook for 2-3 minutes. Add to the bowl with the orzo and toss in the radicchio, sultanas and pine nuts.
Using a small serrated knife, remove the skin from the oranges and cut out the segments. Squeeze the juice from the rest of the orange pith into a bowl, then whisk in the remaining 3 tbsp olive oil, the sherry vinegar and honey, and season with salt and pepper. Add the orange segments and the dressing to the bowl of pasta and toss well (see pack-and-go tips). Sprinkle with any reserved fennel fronds to serve.
Pack the salad (without the dressing and orange segments) in an airtight container and keep in the fridge or cool-bag for up to 12 hours. Pack the orange segments and dressing in a separate food bag and toss
with the salad to serve.
We used 2 types of radicchio for our photos: trevisano tardivo (with thin leaves, which we left unshredded) and di chioggia. Both are available on Ocado from Natoora – but you can use chicory or any type of bitter leaves.