Orzo pesto salad with roasted tomatoes, chickpeas, asparagus and peaches

Preheat the oven to 400F and bring a pot of water to the boil for the orzo.

Halve the cherry tomatoes, season with salt and pepper, drizzle with olive oil and toss; place on a tray lined with parchment paper.

Rinse and drain the chickpeas, toss them in the residual oil in the bowl and spread them on the baking tray.

Bake 20 minutes.

Boil the orzo to package instructions, here eight minutes.

Snap off the woody ends of the asparagus (keep them for stocks and soups) and chop into bite-sized pieces.

Season the asparagus with salt and pepper, drizzle with olive oil, toss and spread on another parchment-lined tray.

After the first 20 minutes, add the asparagus to the oven and bake another 15 minutes.

Rinse and drain the cooked orzo in cold water to stop it cooking.

For the pesto, blend the basil, almonds, salt, pepper, garlic, parsley, hemp hearts and olive oil on medium to medium low, using a tamper if needed.

Let the roasted vegetables cool five to eight minutes; thinly slice the peaches.

Add the peaches and vegetables to the orzo, add the pesto, mix and plate.

Finish with a squeeze of fresh lemon juice and serve.