150g pack cherry tomatoes, quartered
200g/7oz boiled broccoli ﬂorets
100g/3½oz salami, thinly sliced
juice of ½ lemon
3 tbsp olive oil
2 tbsp torn or sliced basil
50g/2oz pine nuts, toasted
Bring a saucepan of water to the boil. Add a pinch of salt and stir in the orzo, then cook for the length of time speciﬁed in the packet instructions or until al dente. Drain, retaining about 50ml/2ﬂ oz of the cooking water, then tip the orzo and reserved liquid back in the pan. Set aside and allow to cool to room temperature.
In a large bowl, toss together the orzo with the tomatoes, broccoli and salami. Drizzle over the lemon juice and olive oil, add the basil and season with salt and pepper to taste. Scatter with the toasted pine nuts and serve.