Shaved fennel and orzo recipe

I make a version of this as a hot spaghetti dish, but it works so, so well as a fresh salad. I know it seems like a lot of dressing, but I usually use it all.

Timings

Prep time: 15 minutes

Cook time: 10 - 15 minutes

Serves

4

Ingredients

• 250g orzo, or other small pasta shape of your choice

• 90g currants or raisins

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• 2 large fennel bulbs

• 4 tbsp capers

• 30g soft herbs – I used a mixture of dill, flat leaf parsley and tarragon

• 1-2x120g cans of sardines, to serve (optional)

• 1½ quantity lemon and olive oil dressing

• 75g pine nuts, toasted

Method

1. Bring a large pan of salted water to the boil, add the orzo (or pasta of choice) and cook according to the packet instructions.

2. Drain and rinse with cold water until completely cooled, then drain well. This rinses away the starch so that the pasta doesn’t stick together when tossed in the salad.

3. Whisk up the dressing in a large serving bowl, then pour off about one quarter of it and set aside for adding later if needed.

4. Add the currants or raisins, mustard and oregano and set aside.

5. Shave the fennel as thinly you can – use a mandolin if you have one, but if not, finely slice with a very sharp knife. Add to the bowl and toss well.

6. Add the capers, orzo and most of the pine nuts.

7. Pull the herb leaves from the stems, add to the bowl and toss well again.

8. Taste and season with salt and pepper, adding the remaining dressing if it needs it. Top with the remaining pine nuts and serve alongside some sardines for a real Sicilian experience!

Recipe from Salads Are More Than Leaves by Elena Silcock (Hamlyn, £20) 

Broaden your horizons with award-winning British journalism. Try The Telegraph free for 3 months with unlimited access to our award-winning website, exclusive app, money-saving offers and more.