(serves at least 8 as a side dish)
4 chicken breasts with skin on
Orzo – half a pack
Cos (butter or Boston, in America) lettuce – chopped into small pieces
Other mixed leaves including rocket
Asparagus tips
Pack of pine nuts (about 1 cup)
Block of parmesan
Flat leaf parsley — bunch
Vinaigrette
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons dry mustard
Maldon salt to taste
Roast the chicken breasts, cool, remove skin, and slice thinly. Set aside.
Meanwhile, boil water for the orzo and cook for 15 minutes and drain. Cool but make sure that you add olive oil so that the pasta does not stick.
Roast the pine nuts briefly – make sure they do not burn. Set aside.
Boil salted water for asparagus and cook for 5 minutes. Drain and cool.
Put the orzo in a large salad bowl and stir in the lettuce and rocket. Add the chicken and mix in. Mix in the vinaigrette and add the asparagus and pine nuts, covering all the ingredients with vinaigrette.
Sprinkle shavings of parmesan and chopped parsley on top, add Maldon salt to taste, stir again, and serve.
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