Super Green Lemony Pesto Orzo Salad
with Spiced Courgette, Peas and Cheese
Not to be confused with rice, orzo is actually a type of pasta. This Super Green Pesto Orzo Salad is ready in less than 25 minutes, packed with plenty of green veg for a vibrant dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove**
1 unit(s)
Courgette**
(May contain traces of: Celery)
1 unit(s)
Lemon**
120 grams
Peas**
64 grams
Pesto
(Contains: Milk)
1 sachet(s)
Chermoula Spice Mix
50 grams
Greek Style Salad Cheese**
(Contains: Milk)
20 grams
Wild Rocket**
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
c) When boiling, add the orzo to the water and bring back to the boil.
d) Cook until tender, 10 mins.
a) While the orzo cooks, peel and grate the garlic (or use a garlic press).
b) Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
c) Zest and cut the lemon into wedges.
a) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
b) Once cooked, lower the heat to medium-high, add the peas and stir-fry, 2-3 mins.
c) Add the garlic and chermoula spice mix and fry until fragrant, 30 secs more.
d) Remove from the heat, season with salt and pepper and a pinch of lemon zest. Set aside for later.
a) Once the orzo is cooked, drain in a sieve and run under cold water. Drizzle with oil and stir through to stop it sticking together.
b) In a large bowl, combine the pesto, a pinch of lemon zest, sugar, olive oil for the dressing (see pantry for both amounts) and juice from half the lemon.
c) Season with salt and pepper, then crumble in half the Greek style salad cheese.
a) When everything's ready, add the cooked veg, orzo and rocket to the pesto dressing. Toss to combine.
b) Taste and season with salt, pepper and more lemon juice if you feel it needs it.
a) Share the pesto orzo salad between your serving bowls.
b) Crumble over the remaining cheese to finish.
Enjoy!
