Vegetarian mains
Charred Courgette, Lemon & Caper Orzo
Delicate and mild when raw, frying or griddling courgettes over a high heat lends a smokiness which enhances their natural sweetness. Most of the prep and cooking in this recipe is done whilst the orzo simmers away - just be sure not to overcook it as it turns very soft. Taste your dressing and add salt, pepper, lemon and chilli to your liking.
Ingredients
- 125g spring onions
- 1 large or 2 small courgettes
- 150g orzo
- 10g parsley
- 2 tbsps capers
- 50g walnut halves
- 1 lemon
- 2 tbsp green pesto
- 50g watercress
- ¼ tsp chilli flakes - add to taste
Method
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Step 1
Peel and trim the spring onions. Halve any large ones. Heat a large frying/griddle pan. Meanwhile, pour 2 tbsps oil into a large mixing bowl. Season. Tip in the spring onions and turn to coat in the oil. When the pan is hot, fry/griddle for 2-3 minutes, until tinged golden.
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Step 2
Meanwhile, bring a kettle to the boil. Trim and cut the courgettes into 1cm thick slices, on the diagonal. Toss in the bowl to coat in oil.
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Step 3
Fill a medium saucepan with boiling water. Add a generous pinch of salt, pour in the orzo and stir to prevent sticking. Boil for approx. 8 minutes, until just tender but with a little bite. Drain.
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Step 4
Once the spring onions are ready, transfer to a plate and cover with an inverted plate, to keep warm.
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Step 5
Finely chop the parsley, stalks and all. Roughly chop the capers and walnuts together. Meanwhile, return the frying/griddle pan to the heat to warm up.
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Step 6
Fry the courgette slices over a high heat for approx. 2 minutes each side, until lightly charred.
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Step 7
While the courgettes are cooking, juice half the lemon into the empty bowl. Add the parsley, capers and walnuts.
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Step 8
Stir in the orzo, pesto, courgettes, spring onions and watercress. Add the chilli flakes, more lemon juice and seasoning, all to taste.
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Step 9
Serve with a drizzle of olive oil to finish.