Orzo pasta, beetroot, carrot & dill salad

Another excellent and healthy salad that I will definitely cook again. Taken from Riverford recipe leaflet.

Serves: 5 persons.

Ingredients:

• 200g orzo pasta or another small pasta shape
• 2 large carrots (250g), coarsely grated
• 1 large beetroot (250g), coarsely grated
• large bunch of dill, roughly chopped
• zest & juice of ½ lemon
• olive oil

Method:

1. Cook the orzo according to the packet instructions. Drain and toss in a splash of oil to stop it sticking and leave to cool.
   
   
   
2. Mix the carrot, beetroot, dill, lemon zest & juice and olive oil in a bowl. Season with salt & pepper. I used an electric grater as there was a lot of vegetables to grate. I also used some frozen dill and used it straight from the freezer - it chopped easily and helped cool the salad.
   
   
   
   
   
   
   
   
   
   
   
   
3. Mix in the cooled pasta. Don't over-mix or the pasta will turn completely pink.
   
   
   
   
   
   
4. Taste and add more lemon juice and seasoning if needed.