Tuscan Orzo Salad with Baby Spinach, Pomegranate & Pecorino | Autumn Gourmet Delight

Cook the orzo pasta in plenty of boiling salted water according to package instructions until al dente (approx. 8-10 minutes). Then drain, rinse briefly with cold water, and drain well. In a large salad bowl, toss with 1 tbsp olive oil so the pasta doesn't stick together.

Roughly chop the pistachios and toast in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant. Allow to cool on a plate. Thoroughly wash the baby spinach and spin dry. Remove the seeds from the pomegranate. Shave the pecorino into thin curls using a vegetable peeler.

For the dressing, wash the lemon with hot water, finely grate a little zest, and squeeze the juice. Peel the garlic clove and finely grate or mince. Whisk together the lemon juice, lemon zest, garlic, the remaining extra virgin olive oil (3 tbsp), and a pinch each of fine table salt and ground black pepper to form a smooth vinaigrette.