Artichoke, Borlotti Bean and Orzo Salad (from Home Life)
200g button mushrooms, ends trimmed
250g plum or cherry tomatoes, halved
80ml olive oil
300g orzo pasta
2 garlic cloves, crushed
400g can borlotti beans, rinsed, drained
340g jar marinated artichokes, drained and liquid reserved
2 tbsp balsamic vinegar
handful basil, torn
150g goat's cheese, crumbled
Preheat oven to 200°C. Place the mushrooms and tomatoes on an oven tray, drizzle with half the oil. Season with salt and pepper. Bake in oven for 15 mins or until mushrooms are tender and tomatoes are soft but not collapsed.
Bring a pan of water to the boil and cook the orzo following packet instructions. Drain well.
Heat the remaining oil in a frying pan over medium heat. Add the garlic and cook for 30 secs or until aromatic. Add the orzo, mushrooms, tomatoes, beans, artichokes, 2 tbsp of reserved artichoke liquid and vinegar, and cook, stirring occasionally, for 5 mins or until heated through. Remove from heat. Taste and season with salt and pepper. Stir through basil and sprinkle with goat's cheese. Serve warm or leave to cool and pack for lunch.