Squash with orzo & roasted garlic & feta sauce

SERVES 2-3 PREP 15 mins COOK 1 hr 15 mins EASY V

1 garlic bulb

4 tbsp olive oil

1 medium squash (about 800g), peeled, halved and cut into 2-3cm wedges

1 tsp smoked paprika

200g orzo

1 large leek, halved lengthways

and finely sliced

½ tbsp unsalted butter

1 preserved lemon, finely chopped 150ml chicken or vegetable stock 1 small bunch of parsley, finely

chopped

For the sauce

200g feta

3 ½ tbsp yogurt

½ lemon, juiced

1 Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.

2 Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.

3 For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable – add up to 2 tbsp water to loosen if needed. Set aside.

4 Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it’s cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.

5 Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley. 6 Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.

GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day

PER SERVING (3) 761 kcals • fat 34g • saturates 14g • carbs 80g • sugars 19g • fibre 11g • protein 29g • salt 2.1g