Swirl around the pan and cook for two minutes or so, until it comes unstuck. Orzo and roast cauliflower saladFacebook Twitter Pinterest Orzo and roast cauliflower salad. Add a tablespoon each of capers and pine nuts and a slosh of wine and cook for 10 more minutes. Pack salad into a Tupperware, crumble over half a pack of feta and dress when you’re ready to eat. Cook a bunch of broccoli (I used purple sprouting), until tender, and a packet of thick/ramen noodles to packet instructions.

Source: The Guardian March 11, 2018 12:00 UTC