Orzo with Baked Greek-Style Cheese
with roasted vegetables, capers & bell pepper sauce
Immature capers are very delicate and can quickly wither in the sun, so they're picked exclusively in the early morning, when temperatures are cool. This ensures the buds remain plump and flavourful!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Bell pepper
½ piece
Green Romano pepper
½ piece
Courgette
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
40 g
Roasted bell pepper sauce
½ piece
Red onion
½ sachet(s)
Italian seasoning
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
15 g
Capers
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Chop the bell pepper and green Romano pepper into thin strips and then cut the strips in half.
- Cut the courgette into crescents and slice the onion into half rings.
- Leave the slab of cheese whole and spread with 0.5 tbsp per person of the roasted bell pepper sauce.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Transfer all the vegetables to a parchment-lined baking sheet, along with the Italian herbs.
- Add the balsamic vinegar and drizzle with olive oil, then toss well to coat, seasoning with salt and pepper.
- Place the slab of cheese in the middle on top of the vegetables. Bake in the oven for 18 minutes (see Tip).
Tip: bake until the cheese is soft and the vegetables are done.
- Heat a clean deep frying pan over medium-high heat.
- Toast the orzo for 1 minute, then pour in plenty of water and bring to a boil.
- Crumble in the stock cube (see pantry for amount).
- Reduce the heat to low and then boil the orzo for 10 - 12 minutes, covered. Drain the orzo and add back to the deep frying pan.
- Add the roasted vegetables and the cheese along with the capers to the deep frying pan, or to a large bowl if cooking for more than three people.
- Mix well to combine with the cheese and vegetables, then stir in the rest of the roasted bell pepper sauce before serving.
