Orzo with rainbow veg and a poached egg

Rich in protein and faster to cook than brown rice, orzo is a type of pasta very similar in shape to large grains of rice.

Serves 4 • Ready in 30 mins

400g wholegrain orzo pasta

1 onion, finely chopped

175g baby leeks, thinly sliced

1 small bunch chard or rainbow chard

2tbsp butter

4 large eggs

30g toasted pine nuts

60g pecorino or Parmesan, grated Juice of ½ lemon

1 Bring a large pan of salted water to the boil. Add the orzo and cook for 10 mins, giving the occasional stir, until tender. 2 Meanwhile, fry the onion, leeks and chard in the butter in a frying pan for 5-8 mins to soften. Turn off the heat.

3 At the same time, poach the eggs, two at a time, in a separate pan of simmering water, for 3-5 mins until the white is set but the yolk is still runny. Lift the eggs out with a slotted spoon and drain on kitchen paper.

4 Drain the orzo and stir it into the vegetables. Divide between four plates and scatter over the pine nuts and grated pecorino or Parmesan. Drizzle with lemon juice and serve with a poached egg on top, plus a grind of black pepper.

Per serving: 692 cals, 29g fat,

10g sat fat, 70g carbs

TIP This would also taste good with some torn mozzarella on the top instead of a poached egg