Spinach and toasted orzo, with dill and green chilli salsa

This is a quick, easy and satisfying dish to make for a midweek supper. It works either as a veggie main or as a side to something like grilled salmon or chicken.

Source: Falastin

Ingredients

Instructions

1. Place a large sauté pan, for which you have a lid, on a high heat. Add the orzo and toast for
   10 minutes, stirring very frequently. Tip the toasted orzo into a bowl and set aside.
2. Return the same pan to a medium heat and add the olive oil and onions. Cook for about
   8 minutes, stirring a few times, until the onions start to turn golden. Add the spinach, in batches, stirring each batch until wilted. Add 2 teaspoons of salt and a good grind of black pepper, then pour over 500 ml of water. Bring to a gentle boil, then add the orzo to the pan, stirring it in and pushing it down with the back of a spoon. Reduce the heat to low and cook, covered, for
   10 minutes, until the orzo is just cooked but still retains a bite.
3. Meanwhile, mix together all the ingredients for the dill yoghurt, along with ¼ teaspoon of salt, and set aside.
4. Just before serving, stir the coriander into the orzo. Divide it between four bowls and top with the dill yoghurt. Sprinkle over the nigella seeds and serve, with a final drizzle of oil and a wedge of lemon alongside.

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