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Turkish-style orzo with spring vegetables recipe

Turkish-style orzo with spring vegetables recipe

4 ratings

This vibrant Turkish-inspired bowl is loaded with gorgeous spring flavours. Orzo, a rice-shaped pasta, works perfectly with crunchy veggies and a velvety paprika butter to make a filling salad that is sure to rouse some serious lunch envy. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 507 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 400g orzo
  • 120g peas, fresh or frozen
  • 1 red onion, finely chopped
  • 1 lemon, half juiced, half cut into wedges to serve
  • 1 cucumber
  • 30g butter
  • 1 tsp paprika
  • 220g Greek-style yogurt

For the coleslaw

  • 100g radishes, thinly sliced
  • 50g dill, finely chopped, plus extra to garnish
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2140kj
    507kcal     25%

  • Fat

    10g 15%

  • Saturates

    5g 26%

  • Sugars

    9g 10%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 82.8g Protein 20.5g Fibre 3.2g

Method

  1. In a pan of boiling water, cook the orzo following the pack instructions, adding the peas for the last 3-4 mins. Once tender, drain well and return to the pan.
  2. Meanwhile, put the onion into a bowl with the lemon juice and a pinch of salt. Mix well and set aside for 5 mins.
  3. Top and tail the cucumber and stand it upright on a chopping board. Using a vegetable peeler, carefully peel lengthways into long, thin ribbons. Keep going inwards as far as the seeds. Once you reach the seeds, turn the cucumber and repeat on the other sides. Reserve the core (see tip, below) and set aside the ribbons.
  4. In a small pan set over a medium heat, melt the butter. Once melted, remove from the heat and add the paprika. Mix well then set aside.
  5. Add the yogurt to the cooked orzo and season to taste. Mix well. Add the onions, radishes, dill and cucumber ribbons, then toss to combine. Divide between 4 bowls. Drizzle the spiced butter over each bowl and garnish with the extra dill and the lemon wedges.

Tip: Use the leftover cucumber core to make flavoured water. Chop up and add to iced water with mint leaves.

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