Super Green Pesto Orzo Salad
with Courgette, Peas, Lemon 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.
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
180 grams
Orzo
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Lemon
120 grams
Peas
1 sachet(s)
Mixed Herbs
64 grams
Pesto
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
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
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 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.
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 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.
c) Finish with a sprinkling of chilli flakes (add less if you'd prefer things milder).
Enjoy!
