Italian Orzo Salad with Beetroot & Goat Cheese

Cook the orzo pasta in a pot with plenty of boiling salted water according to package instructions until al dente (approx. 8–10 minutes). Then drain, rinse briefly with cold water, and let drain. In a large salad bowl, mix with 1 tbsp olive oil so that the pasta does not stick together.

Roughly chop the pistachios and toast gently in a small pan without oil over medium heat for 2–3 minutes until wonderfully fragrant. Remove from the pan immediately and allow to cool on a plate.

Pat the cooked beetroot dry and cut into approx. 1 cm bite-sized cubes. Slice the goat cheese log or crumble roughly. Wash the rocket thoroughly and spin dry. Pick the leaves from the fresh thyme and chop finely.