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Minty Spiced Courgette Orzo

  • Simple
  • 0:25 m
  • 11 ingredients

Summer is coming to an end so we thought we'd squeeze in one more courgette recipe for those end of summer blues. Rich, buttery orzo with tender courgettes, all drizzled with zesty lemon and a touch of chilli for that perfect kick. Topped with fresh mint, the perfect weeknight recipe it's ready in under 30 minutes and packs a punch! Full recipe below.

Serves: 4

Ingredients

For the Orzo

  • 2 tbsp olive oil
  • 3 medium courgettes
  • 2 tbsp plant-based butter
  • 1 red chilli
  • 2 cloves of garlic
  • 1 lemon
  • 2 tbsp capers
  • 300g orzo
  • 750ml vegetable stock
  • 10g mint leaves
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Before you start

Kettle boiled | Deep frying pan

Step 1

Prep the ingredients

  • Slice the courgettes into ½ cm rounds
  • Trim and finely slice the chilli (deseed if you prefer less heat)
  • Peel and grate the garlic
  • Zest the lemon and slice in half
  • Pick and finely slice the mint leaves (save a few small ones for garnish)

Ingredients

  • 3 medium courgettes
  • 1 red chilli
  • 2 cloves of garlic
  • 1 lemon
  • 10g mint leaves

Step 2

Cook the courgette

  • Heat the olive oil in a large saucepan over medium high heat
  • Add the courgette slices, a little salt and pepper and fry until golden on both sides, approx 2 mins on each side
  • Transfer the courgette to a plate and set aside
  • Don’t clean out the pan

Ingredients

  • 2 tbsp olive oil
  • salt and pepper to taste

Step 3

Cook the orzo

  • Reduce the heat to medium, add the butter and stir to melt down
  • Add the chilli and fry for 2 mins
  • Add the lemon zest and garlic and fry for 1 min
  • Add the capers and cook for 1 min
  • Add orzo and stir for 1 min
  • Pour in the veg stock, bring to a gentle simmer and cook for  10 minutes stirring occasionally, until the orzo is tender
  • Take the pan of the heat

Ingredients

  • 2 tbsp plant-based butter
  • 2 tbsp capers
  • 300g orzo
  • 750ml vegetable stock

Step 4

Finish and serve

  • Squeeze over the lemon juice, sprinkle over the nutritional yeast and sliced mint and fold into the orzo
  • Sprinkle the courgette rounds over the top of the orzo and gently fold them in, making sure they don’t get mushy
  • Drizzle over a little olive oil, season with black pepper, garnish with mint leaves, spoon into bowls and serve immediately

Ingredients

  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil