Greek tomato orzo

Name: Greek tomato orzo
Cook time: 20 min
Yield: 1

with beetroot balls and whipped feta

Ready in around 20 mins

RECIPE FACT:

Did you know, Greece is home to 18 UNESCO world heritage sites such as the Acropolis and the Temple of Apollo.

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 SALAD:

Once the water is boiling, add the orzo and cook for 3-4 mins then drain well into a sieve. Using half the carrot, peel and make ribbons by running a peeler the full length along the carrot, rotating after each peel. Slice the mixed olives and set aside. Add the mesclun to a salad bowl.
2. TO COOK THE BEETROOT BALLS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the beetroot and quinoa balls and cook for 4-5 mins turning occasionally to brown. Remove from the pan into a bowl and cover to keep warm.
3. TO FINISH THE ORZO:

Place the pan back over a medium heat. Pour in the Greek tomato sauce, add the orzo, carrot ribbons and olives then season with salt and pepper. Cook for 2-3 mins or until heated through.
TO SERVE:

Spoon the Greek orzo into a bowl and top with beetroot quinoa balls. Dollop with whipped feta and sprinkle over oregano almonds. Serve with mesclun on the side drizzled with olive oil.