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Lemon-roasted Greek cheese and broccoli with orzo recipe

Lemon-roasted Greek cheese and broccoli with orzo recipe

11 ratings

For a pasta salad that's perfect for sharing, this roasted Greek cheese and orzo dish ticks all the boxes. Easy to make, the crumbly Greek cheese is oven-roasted with spices, broccoli and chorizo for maximum flavour, before serving with a fresh and zingy herb and spinach orzo. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 360 calories / serving
  • Healthy


  • 200g pack lighter Greek salad cheese
  • 300g purple sprouting broccoli, large spears halved
  • 2 tsp olive oil
  • 2 lemons, 1 zested, 1 cut into wedges
  • 1 tsp coriander seeds, roughly crushed
  • 1 tsp cumin seeds, roughly crushed
  • pinch crushed chillies
  • 60g Tesco Finest chorizo ring, sliced
  • 175g orzo
  • 30g pack flat-leaf parsley, chopped
  • 75g baby spinach, stalks discarded
  • ½ x 30g pack mint, leaves chopped

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    5g 27%
  • Sugars

    3g 3%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 36.3g Protein 22g Fibre 0.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the cheese and broccoli on a large baking tray and drizzle with the oil, lemon zest, coriander and cumin seeds and chillies. Bake for 20 mins, adding the chorizo for the last 5 mins.
  2. Meanwhile, bring a pan of water to the boil, add the orzo and cook for 8-10 mins until tender. Drain, run under cold water to cool slightly, drain again, then toss with the parsley, spinach and mint.
  3. Transfer the orzo mix to a platter, toss with the broccoli and chorizo and top with the whole cheese. Finish with a squeeze of lemon to serve.

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