Orzo pasta energy salad bowl

Orzo pasta energy bowl

Total time: 0:30
Prep: 0:10
Cook: 0:20
Level: Easy
Serves: 2 people


  • 200 g. butternut squash, cut into 2cm pieces
  • 2 tsp. olive oil
  • 75 g. orzo pasta
  • 100 g. cherry tomatoes, halved
  • 25 g. toasted flaked almonds
  • 200 g. smoked mackerel fillets, boned and skinned
  • 1 ripe avocado
  • 2 tbsp. white wine vinegar
  • 60 g. pack steve’s leaves pea shoots & baby leaves


  1. Preheat the oven to 200C, gas mark 6.
  2. Place the squash on a baking tray, toss with the oil and roast for 20 minutes or until tender.
  3. Meanwhile, cook the pasta in boiling water for 9-10 minutes or until tender, drain and cool under cold water.
  4. Mix with the tomatoes, almonds and roasted squash.
  5. Break the mackerel into pieces and mix into the orzo mixture.
  6. Place the avocado flesh in a jug with the vinegar and 1 tbsp water and blitz with a hand-held stick blender until smooth, season.
  7. Toss the orzo mixture into the peashoots and baby leaves with half the avocado dressing and transfer to a serving bowl.
  8. Drizzle over the remaining dressing.