Spinach and toasted orzo, with dill and green chilli salsa
4
40 mins
Vegetarian
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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.
Ingredients
250
g
orzo
70
ml
olive oil , plus extra to serve
2
onions , roughly chopped
500
g
baby spinach
30
g
coriander , finely chopped
salt and black pepper
Dill yoghurt
200
g
Greek-style yoghurt
1
green chilli , deseeded and finely chopped
1
clove
garlic , crushed
10
g
dill , finely chopped
1
tbsp
lemon juice
1½
tbsp
olive oil
To serve
1
tsp
nigella seeds
1
lemon , quartered into wedges
Instructions
Place a large sauté pan, for which you have a lid, on a high heat. Add the orzo and toast for 10 minutesorzo into a bowl and set aside.
Return the same pan to a medium heat and add the olive oil and onions . Cook for about 8 minutesonions 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 minutesorzo is just cooked but still retains a bite.
Meanwhile, mix together all the ingredients for the dill yoghurt, along with ¼ teaspoon of salt, and set aside.
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.
Falastin
