Creamy Napoli orzo

Name: Creamy Napoli orzo
Cook time: 20 min
Yield: 1

with kale and halloumi

Ready in around 20 mins

RECIPE FACT:

It is believed that Christopher Columbus brought the courgette to the Mediterranean from South America.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a high heat.
1. TO COOK THE ORZO AND PREPARE THE VEGETABLES:

Once the water is boiling, add the semolina orzo to the pot and cook for 4-5 mins until al dente. Drain well into a colander and drizzle with oil to stop the orzo from sticking and set aside. Remove the kale leaves from their stalks. Pile on top of each other and slice into ½ cm slices. Slice the roasted capsicum into ½ cm slices. Slice the halloumi into 1 cm cubes.
2. TO FINISH THE NAPOLI ORZO:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the kale and capsicum, season with salt, and cook for 2-3 mins. Add the orzo to the pan, then add the peas and pour in the Napoli sauce. Cook for 30-60 secs. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE HALLOUMI:

Wipe out the frying pan and place back over a medium-high heat with a drizzle of oil. Once hot, add halloumi and cook for 4-5 mins shaking the pan to turn regularly until golden.
TO SERVE:

Spoon the Napoli orzo into a bowl and top with halloumi. Dollop with basil pesto and sprinkle over the toasted seeds.