Harissa Spiced Double Cheese Orzo
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Harissa Spiced Double Cheese Orzo

with Spinach, Pepper and Roasted Tomatoes

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

125 grams

Baby Plum Tomatoes

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

50 grams

Harissa Paste

(Contains Sulphites)

30 grams

Tomato Puree

15 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp


125 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

20 grams



Nutritional information

Energy (kJ)3157 kJ
Energy (kcal)755 kcal
Fat31.9 g
of which saturates14.8 g
Carbohydrate89.3 g
of which sugars22.8 g
Protein25.6 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.

Halve the pepper, discard the core and seeds then slice into thin strips. Put the pepper onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

Pop the tomatoes onto the other side of the pepper tray. Drizzle with oil and honey (see pantry for amount) then season with salt and pepper. Toss to coat.


When the oven is hot, roast the veg on the middle shelf until the pepper is soft and slightly charred and the tomatoes have softened and are starting to burst, 14-16 mins.

Meanwhile, when boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


While everything's cooking, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the garlic, harissa and tomato puree.

Fry for 1 min then add the vegetable stock paste, water and sugar for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 


Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the Italian style cheese and butter (see pantry for amount) until melted, then remove from the heat. 


Once the veggies are ready, pop the sauce back on the heat to warm through, then stir in the peppers and cooked orzo.

Taste and season with more salt and pepper if needed. 

Add a splash more water if you feel it needs it.


Share the orzo out between your serving bowls then spoon over the roasted tomatoes. 

Crumble on the Greek style salad cheese and finish with a sprinkling of crispy onions.