This salad is the type of dish that I'm drawn to this time of year – particularly when I want something healthy yet hearty and satisfying. Its preparation is all about layering flavors and textures, which can make even the humblest ingredients special and indulgent. Lentils and mushrooms are a tried-and-true pairing, and you could stop there, but I love the textural contrast and nuttiness provided by the toasted orzo. The orzo is cooked with lots of lemon zest, which ends up perfuming the entire dish. It’d be right at home as a side to roasted meat or fish, or served with a green salad and baguette. It’s great for entertaining because it’s equally good warm or at room temperature. Leftovers, if you have any, reheat beautifully and make a perfect brown bag lunch the next day.

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