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Super Green Pesto Orzo Salad
Super Green Pesto Orzo Salad

Super Green Pesto Orzo Salad

with Courgette, Peas, Lemon and Cheese

Whether you're catching the game at home or pitch-side, enjoy this Super Green Pesto Orzo Salad (as green as the pitch itself!) in your celebrations of the Six Nations championship. Perfect for fuelling your matchday fever or for guests to try.

Tags:
Veggie
Calorie Smart
New
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Orzo

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove**

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Lemon

120 grams

Peas

1 sachet(s)

Mixed Herbs

64 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

1 pinch

Chilli Flakes

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2632 kJ
Energy (kcal)629 kcal
Fat23.5 g
of which saturates5.3 g
Carbohydrate81.9 g
of which sugars13 g
Dietary Fibre8.4 g
Protein23.8 g
Salt1.4 g
Potassium163 mg
Calcium141 mg
Iron1.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Zester
Chopping Board
Grater
Knife
Large Frying Pan
Large Bowl
Sieve

Instructions

Boil the Orzo
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/2 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. 

Prep Time
2

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.

Char the Courgette
3

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 mixed herbs and fry until fragrant, 30 secs more. Remove from the heat, season with salt and pepper and a pinch of lemon zest. Set aside for later.

Add the Flavour
4

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 half the lemon juice.

c) Season with salt and pepper, then crumble in half the hard Italian style cheese.

All Together Now
5

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. 

Serve Up
6

a) Share the pesto orzo salad between your serving bowls. 

b) Crumble over the remaining cheese.

c) Finish with a sprinkling of chilli flakes (add less if you'd prefer things milder).

Enjoy!

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