Basil Orzo with Red Pepper and Pine Nuts (V) from Sprout & Co Saladology

4 red peppers (ideally Romano, but any will work)

2 tablespoons olive oil

50g (1¾oz) pine nuts

1 tablespoon fennel seeds

250g (9oz) orzo pasta

2 handfuls of rocket

Salt and freshly ground black pepper

For the basil dressing

Large handful of basil (20g/¾oz)

4 tablespoons extra virgin olive oil, plus extra to finish

1 garlic clove, finely grated or very finely chopped

Juice of ½ lemon, plus extra to serve

½ tablespoon white wine vinegar

To serve

A chunk of Parmesan cheese, shaved with a vegetable peeler

Flaky sea salt

Preheat the oven to 220°C (200°C fan, 425°F), Gas Mark 7.

Place the peppers in a low-sided roasting tray and drizzle with the olive oil, then season generously with salt. Roast for 20–25 minutes until the skins are blistered and charred slightly.

Meanwhile, toast the pine nuts and fennel seeds in a small dry frying pan over a medium heat for 1 minute until lightly golden. Remove from the pan and set aside to cool.

Cook the orzo in a pan of salted boiling water for 8 minutes, or according to the packet instructions.

While the orzo is cooking, blitz all the dressing ingredients together in a blender, seasoning with a pinch of salt and a few grinds of black pepper, until smooth and bright green. Once the orzo is cooked, drain and rinse under cold running water until completely cooled,

then drain well and add it to a bowl.

Remove the peppers from the oven and set aside to cool a little, then pull off the tops and remove the seeds and all the skin, and slice the peppers into thin strips.

Pour the dressing over the orzo, then toss in the rocket and the roasted peppers. Pile on to a serving plate and top with the toasted pine nuts and fennel seeds, shaved Parmesan, a squeeze of lemon juice, flaky sea salt, black pepper and a little extra virgin olive oil.