This colourful, seasonal salad is full of texture and flavour. Plenty of  fresh herbs and a shower of pomegranate seeds add a juicy pop of colour. Use maple syrup instead of honey in the dressing if you want to make this vegan.

Method

• Bring a pan of lightly salted water to the boil and cook the orzo according to the pack instructions until tender. Drain and rinse with cold water. Set aside.
• Heat the oil in a large heavy based frying pan and cook the shredded sprouts over a high heat for 2-3 minutes until just softened. Remove from the heat to cool.
• Put the apples in a large bowl and add the orzo then toss in the sprouts, pomegranate seeds, chilli, herbs and poppy seeds.
• Place the dressing ingredients into a screw top jar and shake vigorously to mix. Pour over the salad and toss again to mix. Season generously with salt and freshly ground black pepper and toss again.
• Serve scattered with toasted pecan nuts if using.

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