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Lemon-roasted Greek cheese and broccoli with orzo recipe
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13 ratings
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. See method
Ingredients
- 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 Tesco Finest chorizo ring, sliced
- 175g orzo
- 30g pack flat-leaf parsley, chopped
- 75g baby spinach, stalks discarded
- ½ x 30g pack mint, leaves chopped
Each serving contains
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Energy
1510kj
360kcal
18%
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Fat
14g
21%
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Saturates
5g
27%
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Sugars
3g
3%
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Salt
1.5g
26%
of the reference intake
Carbohydrate 36.3g
Protein 22g
Fibre 0.8g
Method
- 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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