Ingredients
12 total- 300g orzo
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 150g fresh peas
- 150g sugar snaps peas, thickly sliced
- 80g semi dried tomatoes, roughly chopped
- 80g Spanish pitted mild manzanilla olives, halved
- 1 handful mint, roughly chopped
- 1 handful dill, roughly chopped
- 2 lemons, 1 juice only and 1 sliced
- 60g M&S Manchego cheese
- 60g pack M&S Collection Jamon De Bellota Iberico (keep refrigerated until needed)
- Lemon wedges to serve
Method
6 stepsStep 1
Bring a large pan of salted water to the boil then cook the orzo for 8-10 mins, until al dente. Drain then run under cold water to cool, tip into a large mixing bowl and stir through the oil to stop it from sticking.
Step 2
Bring a small pan of salted water to the boil then cook the fresh peas for 1 min. Add the sugar snaps and continue cooking for 30 secs. Drain then tip into a bowl of iced water to cool. Once cooled, drain again and add to the orzo.
Step 3
Stir through the tomatoes, olives, herbs and lemon juice.
Step 4
Grate half of the manchego on a box grater and shave the other half with a vegetable peeler.
Step 5
Tip in the grated manchego in to the orzo bowl, mix well and season.
Step 6
Divide into bowls then top with manchego shavings, a few slices of Ibérico ham and lemon slices to serve.