Italian Orzo Salad | With Roasted Broccoli

Preheat the oven to 200 °C top/bottom heat. Wash the broccoli and cut into bite-sized florets. Peel and finely chop the garlic cloves. Spread the broccoli onto a baking sheet lined with parchment paper, drizzle with half of the olive oil, add the garlic, and season with a little salt and pepper. Roast in the oven for about 15–18 minutes until lightly browned at the edges and tender-crisp.

Bring a generous amount of salted water to a boil in a pot. Add the orzo pasta and cook al dente according to package instructions for about 8–10 minutes. Then drain and let drip dry briefly.

Toast the flaked almonds in a small pan without fat over medium heat for 2–3 minutes until fragrant and golden brown, then transfer immediately to a plate and let cool.