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Baked lemony fennel orzo with rocket pesto
Fruit and vegetables
2
fennel
bulbs (about 500g/1lb 2oz), each trimmed and cut into 8 small wedges with cores intact, fronds reserved for pesto
50g/1¾oz baby
spinach
170g/5¾oz jarred marinated
artichokes
(drained weight)
½
lemon
, sliced into thin rounds
30g/1oz
rocket
(or fresh basil, fresh flatleaf parsley or mixture fresh soft herbs), finely chopped
reserved
fennel
fronds (see above), chopped
1 tbsp
lemon juice
Tins, packets and jars
2 tsp
wholegrain mustard
300g/10½oz
orzo
400g tin
chickpeas
, drained and rinsed
Cooking ingredients
3 tbsp
olive oil
2½ tsp fine
sea salt
2 tsp white
miso
paste (see recipe tips)
½ tsp vegetable bouillon powder
30g/1oz
pine nuts
3 tbsp
olive oil
Other
½ tsp
Aleppo pepper
(optional)
Back to recipe
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