Lemon-Roasted Greek Cheese and Broccoli with Orzo Recipe

For a pasta salad that's perfect for sharing, this roasted Greek cheese and orzo dish ticks all the boxes. Easy to make, the crumbly Greek cheese is oven-roasted with spices, broccoli and chorizo for maximum flavour, before serving with a fresh and zingy herb and spinach orzo.

Serves 4 - 10 mins to prepare and 20 mins to cook - 360 calories / serving

200g pack lighter Greek salad cheese
300g purple sprouting broccoli, large spears halved
2 tsp olive oil
2 lemons, 1 zested, 1 cut into wedges
1 tsp coriander seeds, roughly crushed
1 tsp cumin seeds, roughly crushed
pinch crushed chillies
60g sliced chorizo
175g orzo
30g pack flat-leaf parsley, chopped
75g baby spinach, stalks discarded
½ x 30g pack mint, leaves chopped

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Preheat the oven to gas 4, 180°C, fan 160°C. Put the cheese and broccoli on a large baking tray and drizzle with the oil, lemon zest, coriander and cumin seeds and chillies. Bake for 20 mins, adding the chorizo for the last 5 mins.

Meanwhile, bring a pan of water to the boil, add the orzo and cook for 8-10 mins until tender. Drain, run under cold water to cool slightly, drain again, then toss with the parsley, spinach and mint.

Transfer the orzo mix to a platter, toss with the broccoli and chorizo and top with the whole cheese.

Finish with a squeeze of lemon to serve.

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