Another dish I think is perfect for spring. Something between a warm salad and hearty oven dish, it’s hopefully to your liking as much as it pleased me. This dish has vegetarian chorizo in it but you can use the original Spanish version if you wish.
SERVES 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Enjoy more Kitchen Garden Magazine reading.
Click here to subscribe & save.
Ingredients
- 200g (7oz) pack Greek feta
- 300g (10½oz) purple sprouting broccoli, large spears halved
- 2 tsp extra virgin olive oil
- 1 lemon, zested, and keep for squeezing
- 1 tsp fennel seeds, roughly crushed
- 2 tsp oregano
- a pinch of crushed chillies
- 90g (3oz) veggie or classic chorizo, sliced
- 175g (6oz) orzo
- A handful flat-leaf parsley, chopped
- 2 handfuls (about 75g/2½oz) baby spinach
- A few mint leaves
- 1 tsp honey
- Preheat the oven to 200C/fan 180C/ gas 6.
- Put the cheese and broccoli on a large baking tray and drizzle with the olive oil, lemon zest, fennel seeds, oregano and chillies. Bake for 25 minutes, adding the chorizo for the last five minutes.
- Meanwhile, bring a pan of water to the boil, add the orzo and cook for 10-11 minutes until tender.
- Drain, leave to cool slightly, then pour into a large bowl. Toss the orzo with the parsley, spinach and mint.
- Transfer the orzo mix to a platter, then arrange the broccoli and chorizo on top. Make a well in the middle and carefully place the feta in the centre. Drizzle olive oil and honey over the feta. Finish with a squeeze of lemon to serve.
