Charred courgette, lemon & caper orzo
- Prep: 5m
- Cook: 15m
- Serves: 2
When raw, courgettes are delicate and mild. However, frying or griddling them over high heat brings out a delightful smokiness that accentuates their natural sweetness.
Method
- Peel and trim the spring onions. Halve any large ones. Heat a large frying/griddle pan. Meanwhile, pour 2 tbsps oil into a large mixing bowl. Season. Tip in the spring onions and turn to coat in the oil. When the pan is hot, fry/griddle for 2-3 minutes, until tinged golden.
- Meanwhile, bring a kettle to the boil. Trim and cut the courgettes into 1cm thick slices, on the diagonal. Toss in the bowl to coat in oil.
- Fill a medium saucepan with boiling water. Add a generous pinch of salt, pour in the orzo and stir to prevent sticking. Boil for approx. 8 minutes, until just tender but with a little bite. Drain.
- Once the spring onions are ready, transfer to a plate and cover with an inverted plate, to keep warm.
- Finely chop the parsley, stalks and all. Roughly chop the capers and walnuts together. Meanwhile, return the frying/griddle pan to the heat to warm up.
- Fry the courgette slices over a high heat for approx. 2 minutes each side, until lightly charred.
- While the courgettes are cooking, juice half the lemon into the empty bowl. Add the parsley, capers and walnuts.
- Stir in the orzo, pesto, courgettes, spring onions and watercress. Add the chilli flakes, more lemon juice and seasoning, all to taste.
- Serve with a drizzle of olive oil to finish.
Recipe by Riverford
Ingredients
All to be sourced organic where possible
- 125g spring onions from Riverford, Duchy Organic Waitrose, Abel & Cole and M&S Organic
- 1 large or 2 small courgettes
- 150g orzo
- 10g parsley
- 2 tbsps capers from Biona
- 50g walnut halves from M&S Organic or Duchy Organic Waitrose
- 1 lemon
- 2 tbsp green pesto from Biona or Mr Organic
- 50g watercress
- ¼ tsp chilli flakes - add to taste