Kale and hazelnut ‘pesto’, feta, orzo and red onion
Makes twice the amount of pesto you need for this dish, but it’s not worth making less, and it keeps for up to three days in the fridge. You can make this anchovy-free, if you do, add a little extra salt.
red onions 3, peeled and cut into wedges about 2-3cm wide olive oil 150ml salt and black pepper kale 300g, stems removed (save them for a vegetable soup), leaves roughly torn into 4cm-wide pieces hazelnuts 100g, blanched, lightly roasted and roughly chopped feta 150g, roughly crumbled into 1-2cm pieces basil leaves 40g, roughly torn anchovy fillets in oil 2, drained, rinsed, patted dry, finely chopped orzo 150g boiling water 1 litre lemon finely grated zest of 1, plus 1 tbsp juice
Heat the oven to 220C/gas mark 7. Mix the onion wedges in a medium bowl with a tablespoon of oil, a quarter-teaspoon of salt and a generous grind of pepper. Arrange on a 22cm x 33cm oven tray lined with greaseproof paper, and roast for 20 minutes, stirring once halfway so they cook evenly, until soft and caramelised. Remove from the oven and set aside to cool.
Put 50g of the kale leaves in a food processor with half the hazelnuts, half the feta, half the basil, 75ml olive oil, all the anchovies, 3 tablespoons of water and a good grind of black pepper, and blitz to a rough paste.
Heat 2 tablespoons of oil in a medium saucepan on a mediumhigh flame, then fry half the remaining kale and a pinch of salt for a minute or 2, stirring constantly, until it starts to brown and go crisp. Transfer to a plate lined with kitchen paper and heat the last 2 tablespoons of oil in the same pan. Fry the remaining kale with a pinch of salt as before, then add to the first batch.
With the pan still on a mediumhigh heat, add the orzo and stir for 1-2 minutes, until it starts to toast and turn golden-brown, then carefully pour in the boiling water and add a teaspoon of salt. Boil the orzo for 6-8 minutes, until cooked but still with some bite, then drain. If you’re not eating straightaway, refresh under cold water.
Put the drained pasta in a large bowl, add half the pesto and toss to coat. Gently stir in the roast onions, half the lemon zest, all the lemon juice, the remaining hazelnuts, feta and basil, fold in the crisped kale. Sprinkle over the remaining lemon zest, and pack into your chosen lunchbox. Refrigerate it if you can when you get to work, take it out 30 minutes before lunchtime.
Left, kale and hazelnut ‘pesto’, feta, orzo and red onion