This refreshing orzo salad is just what you need on a hot day. Not too heavy but filled with flavour and lemony punch, it ticks all the boxes. We make a batch up as it is a little faffy to make but well worth it.
1 onion (finely chopped)
1 garlic clove (finely chopped)
1 tsp demerara sugar
350g orzo (refill in store)
Olive oil (refill in store)
Juice of half a lemon
Basil (dried or fresh)
Cherry tomatoes (halved)
Heat some olive oil in a saucepan and add the onion. Fry for 10 minutes until golden and caramelised, stirring regularly.
While the onion is cooking, boil the kettle. Cook the orzo in boiling water for 10 minutes. Drain and rinse with cold water. Toss with plenty of olive oil and leave to cool.
After the onion has been cooking for 10 minutes add the garlic and sugar. Cook for a further 3 minutes then remove from the heat.
Add the lemon juice, basil and sticky onion mixture to the orzo. Chop the cherry tomatoes in half and add. Toss together and season.