Summer is my season.

I like light cotton dresses brushing against bare legs. I like the scent of sunscreen on warm skin and the colour my hair goes after a few days in the sun. I like blue skies and lush green grass overrun with daisies. I like walking barefoot in the park.

More than anything though, I like summer food and eating outdoors. Whether dining al fresco on a warm summer’s eve or devouring a picnic cross-legged at lunchtime, the colours and flavours that characterise the food we tend to eat during the warmer months are among my favourites.

This salad was enjoyed as part of our inaugural 2013 picnic and it has almost everything I look for in a summer dish. There’s tons of flavour, lots of colour and plenty of delicious fresh ingredients. It’s filling, but not too heavy to serve on a hot day, and ridiculously simple to assemble. I’m crazy about orzo by the way, I’d eat it for breakfast, lunch and dinner if I could!

You will need:

• 500g cherry tomatoes {I use baby plums as they’re our favourite variety}
• 2 cloves of garlic, crushed
• 200g orzo
• Juice of 1 lemon
• Generous handful of basil leaves
• 100g pitted black olives
• Handful of rocket
• 1/2 a small red onion, finely chopped or grated
• 2 tbsp olive oil
• Salt and freshly ground black pepper

1. Preheat the oven to 200C/gas mark 6.

2. Toss the tomatoes with 1 tbsp of olive oil and the crushed garlic cloves. Season and roast in the oven for 20 minutes.

3. Cook the orzo according to pack instructions. Drain and toss with 1 tbsp olive oil and the lemon juice.

4. Add the remaining ingredients and mix well. Season and serve with grated Parmesan, if liked.

Are you a picnic fan or a lover of orzo? Tempted to try this recipe? I can assure you it won’t disappoint!

Love Audrey xxx