Tuesday morning started with me in the garden. I needed some basil and rosemary for this recipe. I have started a ‘herb’ garden with varying degrees of success…
I completed my mini harvest, left everything out for preparation and got in with my admin. When lunchtime came I was able to assemble this really easily.
The finally product was quite lemony! But nice – I think once it cooled down the lemon flavour became less intense and the other flavours had their chance to ‘shine’ ✨.
I have to say it tasted best when I had it for lunch the next day – cold from the fridge. It was so hot on Wednesday that it was refreshing.
600ml vegetable stock
3 peppers (red, yellow, orange), filed sliced
1 red onion, finely chopped
2-3 sprigs of fresh rosemary, leaves finely chopped
1 teaspoon sea salt flakes (optional)
2 tablespoons olive oil
1 lemon, zest and juice
Freshly ground black pepper
A handful of flaked toasted almonds
A handful of fresh basil leaves, torn
Preheat the oven to 180oC fan/200oC/gas 6.Tip the orzo and stock into a roasting tin. On your chopping board (or in a bowl of not quite enough room) mix the peppers and onion with the rosemary, sea salt (if using) and 1 tablespoon of olive oil, then scatter this in an even layer over the otro and stock.
Transfer to the oven and cook for 25 minutes, until the peppers are lightly roasted and the orzo is cooked through.
Stir in the lemon juice and zest, another tablespoon of olive oil and a good grind of black pepper, then taste and check the seasoning. Scatter with the flaked toasted almonds and fresh basil before serving.
Reference: The Quick Roasting Tin, Rukmini Iyer, page 66
Leave a Reply