Orzo And Lentil Salad With Salsa Verde - cooking recipe

Ingredients

7 oz orzo pasta
3 oz Puy lentils
2 tbsp fresh flat-leaf parsley leaves
2 tbsp fresh cilantro leaves
2 tbsp fresh dill, chopped
2 tbsp extra-virgin olive oil
1 tbsp cornichons
1 tbsp capers, rinsed
1/2 None lemon, juiced
2 None anchovy fillets
2 tsp Dijon mustard
2 cups baby plum tomatoes, quartered

Preparation

Cook orzo in a pot of boiling salted water according to pack instructions. Drain well.
Place lentils in a medium saucepan. Cover with water and bring to a boil on high. Reduce heat to low and simmer for 15-20 mins, until just tender. Drain well.
Place herbs, oil, cornichons, capers, lemon juice, anchovies and mustard in a food processor. Process until smooth. Season to taste.
In a large serving bowl, combine orzo, lentils and tomatoes. Add dressing, tossing to coat.