Herby orzo & lemon salad

• olive oil↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• red onion↗1

  finely chopped

• garlic clove↗1

  finely grated

• light brown soft sugar↗½ tbsp tbsp
• orzo↗350g g
• extra virgin olive oil↗50ml ml
• lemon↗1 large

  juiced

• basil↗1 small bunch of

  finely chopped

• parsley↗1 small bunch

  finely chopped

• capers↗2 tbsp tbsp

  drained and rinsed

• flaked almonds↗50g g

  lightly toasted

Step-by-step instructions

1. 1

   Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.

2. 2

   Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.

3. 3

   Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.