Preserved Lemon & Herb-Baked Orzo

SERVES 6

INGREDIENTS

2 medium leeks, washed, trimmed and thinly sliced 2 tbsp olive oil Juice of an unwaxed lemon 1 tsp coriander seeds, roughly ground in a pestle and mortar

½ tsp fennel seeds

1 green chilli, finely chopped 100g baby spinach, washed 350g orzo (risoni) pasta

4 handfuls of mixed soft herbs

400ml plain yoghurt of your choice

1 organic egg, beaten, or 30g ground flaxseed

½ large preserved lemon, flesh discarded and skin finely chopped

1 tsp sumac

TO SERVE 4 spring onions, thinly sliced

Zest of 1 unwaxed lemon

METHOD

1

Preheat the oven to 220ºC.

In a 28cm baking dish (I use a round one), toss the leeks with the olive oil, half the lemon juice, the coriander, fennel and chilli and season well with salt and pepper. Cover tightly with foil and cook in the hot oven for

2

15 minutes.

Meanwhile, toss the spinach in a large mixing bowl with the orzo, half the herbs and all the 3 remaining ingredients. Season well. Remove the baking dish from the oven and stir through the yoghurt, spinach and orzo mixture. Pour over 400ml boiling water and stir again to combine. Cover the dish with foil (or a lid if it has one) and return to the oven for

4

25 minutes.

After this time, remove the foil, squeeze over the remaining lemon juice and return to the oven for a further 5-7 minutes until the top is crisp and beginning to turn 5 golden at the edges. Remove from the oven and allow to sit for 5 minutes before sprinkling over remaining herbs, spring onions and lemon zest.