Super Green Orzo

This super green pasta is a great way of squeezing in masses of beneficial micro nutrients to one dish, it is great on it’s own but equally with chicken or lamb, and benefit from it’s own protein boost with edamame beans.

Ingredients (serves 8 to 10):

200g orzo pasta

2 courgettes

5 tablespoons of extra virgin olive oil

100g frozen edamame

100g frozen petites pois

1 teaspoon of dried dill

100g of feta cheese

1 lemon, juice & zest

3 big springs of mint, finely chopped

Method: Cook the orzo pasta in boiling water as per packet instructions, I aim for 10 minutes, leave to cool. I like to heat the peas and beans by placing them in a small saucepan with water and heating, as soon as it reaches boiling take them off the heat and drain, this retains their vibrant green colour and micro nutrients. Slice the courgettes into rounds and then in half again, fry in olive oil and dill until slightly browned on both sides. Mix feta with lemon zest, chopped mint and extra virgin olive oil. Combine all the ingredients, squeezing in some lemon juice and drizzle of extra virgin olive oil, in your favourite serving bowl or dish and season well, topping with decorative mint.