Ingredients

The following ingredients have 4 Servings
  • 50 g / 1¾ oz pea shoots (or baby spinach)
  • 200 g / 7 oz orzo* (GF pasta/quinoa for GF version)
  • 200 g / 7 oz asparagus
  • 15 radishes
  • 130 g / 1 cup frozen petit pois (or peas)
  • 70 g / ½ cup almonds
  • 15 ml / 1 tbsp olive oil
  • a handful of mint or basil, chopped
  • 2 spring onions / scallions
  • 60 ml / ¼ cup extra virgin olive oil
  • 30-45 ml / 2-3 tbsp lemon, plus zest of 1 small lemon
  • 1 tbsp nutritional yeast or 1 tsp white miso paste
  • 15 ml / 1 tbsp maple syrup
  • ½ garlic clove
  • salt and pepper, to taste

Instruction

  • Prepare two bowls of cold (ice cold ideally) water. Plunge your pea shoots in one of them - it will make them extra crispy.
  • Cook orzo in a pot of lightly salted water according to the instructions on the packet. Add frozen petit pois for the final 2-3 minutes (again, go by your packet instructions). Drain, dump into the cold water and drain after a few seconds. You could also steam your peas in steaming basket above the simmering pasta if you are unsure how long your pasta takes to cook to your liking.
  • Preheat a griddle pan. Arrange asparagus and spring onions on a large plate, drizzle with 1-2 tsp of olive oil and roll them in the oil until coated, using your hands.
  • Arrange asparagus and spring onions (keep the plate!) on the griddle pan and grill, undisturbed, until char marks develop before turning to the other side.
  • Cut radishes in half and place them, cut side down, on the oily plate you used to oil asparagus and spring onions. Transfer to the raddishes to the griddle pan and grill for a few minutes, until char marks develop.
  • Once spring onions are done, transfer them to a small blender (I used Ninja blender for this) or chopper. Add remaining dressing ingredients (start off with 30 ml / 2 tbsp of lemon juice, add more if liked) and blitz until smooth. Season to taste.
  • Heat up 1 tsp of oil in a small frying pan, once warm add almonds. Toast them for a few minutes until golden and slightly plump, moving them around the pan frequently. Sprinkle with flaky salt before removing from the pan. Allow to cool down and chop roughly.
  • Chop grilled asparagus into bite size pieces, I also chopped mine in half lengthwise as the spears were thick.
  • Combine cold orzo, petit pois, asparagus, radishes, pea shoots and chopped herbs together in a mixing bowl. Stir dressing through the salad (half was enough for me), adjust the seasoning and top with roasted almonds.