Lemon Orzo with Spinach and Feta

• 800mlhot vegetable stock
• 1½ tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, crushed
• 1 tspdried oregano
• 300gorzo
• 250gspinach
• 150gfrozen peas
• 1lemon, zested and juiced
• 15gdill, chopped
• 150gfeta, crumbled
• fine salt, to taste
• black pepper, to taste
• 240gdrained chickpeas (about 1 × 400g tin), rinsed (optional)
• ½ tbspolive oil, for frying the eggs (optional)
• 4eggs (optional)

Method

1. 1Bring the vegetable stock to the boil in a small saucepan, about 5 minutes until steaming, then keep it hot. While it heats, chop the onion, crush the garlic, zest and juice the lemon, and chop the dill.
2. 2Heat 1½ tbsp olive oil in a wide, deep pan over a medium heat, 2 minutes until fluid and shimmering. Add the onion with a pinch of salt and cook for 6 minutes until soft and translucent.
3. 3Stir in the garlic and oregano for 1 minute until fragrant. Add the orzo and cook for 1 minute until every grain is glossy.
4. 4Pour in 600ml of the hot stock and bring it to a gentle simmer. Cook for 8 minutes until the orzo is nearly tender and the liquid has mostly been absorbed, stirring often so it stays loose rather than catches.
5. 5Add the remaining 200ml stock and cook for 4 minutes until the orzo is tender and the pan looks saucy. Stir in the spinach in handfuls, then add the peas and, if using them, the chickpeas; cook for 2 minutes until the spinach has wilted and the peas are hot.
6. 6Take the pan off the heat. Stir through the lemon zest and juice, dill and half the feta, then season with black pepper and taste before adding more salt. The finished orzo should be loose and creamy, not set solid.
7. 7If using eggs, heat the remaining ½ tbsp olive oil in a second frying pan during the final 4 minutes of cooking the orzo. Fry the eggs for 3 to 4 minutes until the whites are set and the yolks are still runny. Spoon the orzo into bowls, crumble over the remaining feta and top with an egg only if using.

Per serving

kcal

505

protein

20.3g

fibre

8.1g

carbs

73.9g

fat

14.7g