Name: Lemony Orzo with Walnuts and Broccoli
Cook time: 30 min
Ingredients: 1 head of broccoli, cut up; 1 onion, finely chopped; Olive oil; 2 cloves of garlic, crushed; Chilli flakes; 250g orzo; 800ml vegetable stock; 50g toasted walnuts; 60g parmesan cheese or nutritional yeast; 1/2 a lemon, zest and juice; 100g spinach or cavolo nero, chopped; Salt and pepper

Steps

Preheat the oven to 200°C fan / 220°C / gas 7.
Dress the broccoli in olive oil, chilli flakes and sea salt in a roasting tin, and roast for 10 minutes with the onion and garlic.
Stir in the orzo and vegetable stock, cover with foil and cook for 15–20 minutes, until the stock is absorbed.
Roast the walnuts on a baking tray for 5 minutes.
Remove the foil and stir in the parmesan, lemon zest and juice. Season with salt and pepper, then stir in the spinach and scatter the toasted walnuts on top. Drizzle with olive oil if you like.

Notes

If you’re using cavolo nero, toast the chopped leaves first, before adding them to the cooked orzo.