A lean green meal to add some colour to your cabinets

Ingredients

• 250g orzo pasta
• 25g pistachios
• Olive oil
• 3 garlic cloves (chopped)
• 15ml Mainland unsalted butter
• 125g wild mushrooms
• 25g basil
• 50g Mainland Parmesan Shredded
• 1 handful baby spinach
• 100g green peas
• 1 lemon (juiced)
• Salt and pepper
• 150g Mainland creamy feta
• 50ml Anchor cream
• 1 handful Watercress

Method 

1. Cook the orzo as per packet instructions and then cool
   and mix with a little olive oil to keep it from sticking together.
2. Toast the pistachios lightly and season them with a little
   salt, allow to cool and roughly chop.
3. In a pan add a little olive oil, half the chopped garlic, butter
   and wild mushrooms and cook on a medium heat until golden
   brown, allow to cool to room temperature.
4. To make the pesto add the basil, olive oil, parmesan, baby
   spinach, half of the peas, the rest of the garlic, juice and zest
   of the lemon, salt and pepper to a food processor and blend
   until smooth.
5. In a food processor add the feta and the cream and blitz
   until smooth, add this to a siphon gun and charge with 2 nos
   canisters and shake well.
6. In a large bowl mix together the orzo, pesto, mushrooms and
   the rest of the peas and mix well.
7. Present the salad on a tray, plate or takeaway box and garnish
   with the watercress. Holding the siphon gun at a 45 degree angle
   pipe the mousse into the corner of the salad and sprinkle with the
   pistachios, drizzle with a little olive oil and cracked pepper before
   serving.
8. This dish can also be served hot.