| 300g green beans |
blanche, chop coarsely |
|
toss |
Let flavours settle 10 minutes |
| 400g tin chickpeas |
drain, rinse |
| 200g cherry tomatoes |
halve |
| 2 tablespoons parsley |
chop |
| 2 tablespoons capers |
chop |
| 8 dry black olives |
chop |
| 1/2 red onion |
slice finely, marinate 10 minutes |
mix |
drain orzo and toss immediately so it doesn't clump |
| 1 tablespoon sherry vinegar |
| salt |
| 4 tablespoons olive oil |
|
| 1 teaspoon Dijon mustard |
|
| 1 teaspoon smoked paprika |
|
| 1/2 teaspoon paprika |
|
| pinch Aleppo chilli |
|
| pepper |
|
| 1 clove garlic |
crush |
| 250g orzo |
cook to al dente |
| 2 eggs |
simmer 10 minutes or until centres are jammy |
peel, cut into chunks |
fold in gently |
| 240g drained tuna in oil |
coarse flakes |
|