Harissa Spiced Double Cheese Orzo
with Spinach, Pepper and Roasted Tomatoes
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
125 grams
Baby Plum Tomatoes
180 grams
Orzo
(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
Honey
125 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
Enjoy!
