Roasted Carrot and Garlic Orzo Salad

Summertime Supper Salad

1 lb   carrots, chopped diagonally
4 cloves   garlic, peeled
2 tbsp   olive oil
2   lemons, zest and juice
2 tbsp   dill, parsley, chives, or basil
4   green onions, diced
  salt and pepper
1 cup 250 ml   orzo
1. Preheat oven to 400C. Slice carrots and arrange on baking sheet with peeled garlic cloves. Toss with olive oil and salt and pepper. Roast for about 20 minutes or until tender and fragrent. Let cool.

2. Bring pot of salted water to a boil. Add orzo and cook until al dente, about 7 minutes. Drain, toss with olive oil and let cool.

3. Combine roasted garlic, lemon zest and juice, diced herbs and green onions to make a paste. Add olive oil as needed and season with salt and pepper.

4. Toss orzo with roasted carrots and toss in dressing. Delicious served cold or at room temperature and also with grilled chicken or seared fish overtop for a more filling meal.

The perfect easy solution for a balmy summer evening.