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BROCCOLI ORZO FETA
Another dish I think is perfect for spring. Something between a warm salad and hearty oven dish, it’s hopefully to your liking as much as it pleased me. This dish has vegetarian chorizo in it but you can use the original Spanish version if you wish.
SERVES 4
Preparation time: 10 minutes
Cooking time: 30 minutes
■ 200g (7oz) pack Greek feta
■ 300g (10½oz) purple sprouting broccoli, large spears halved
■ 2 tsp extra virgin olive oil
■ 1 lemon, zested, and keep for squeezing
■ 1 tsp fennel seeds, roughly crushed
■ 2 tsp oregano
■ a pinch of crushed chillies
■ 90g (3oz) veggie or classic chorizo, sliced
■ 175g (6oz) orzo
■ A handful flat-leaf parsley, chopped
■ 2 handfuls (about 75g/2½oz) baby spinach
■ A few mint leaves
■ 1 tsp honey
1. Preheat the oven to 200C/fan 180C/ gas 6.
Put the cheese and broccoli on a large baking tray and drizzle with the olive
