I have been obsessed with easy, one pot recipe lately. This is such a good one as it only take 20 minuets and it’s packed with nourishing greens. I particularly love the combination of leek and lemon, I think they just work so well together. I have added some rocket at the end to add even more veggies and I also really like the peppery taste. You can use baby spinach or very finely chopped kale too. I wouldn’t skipped the hazelnuts (pine nuts or walnuts will work well too) as they really add a delicious crunchy bite.

Ingredients: 

Serves 3-4 people 

Around 300gr of orzo pasta

1 leek finely sliced

Around 400gr of green beans – trimmed and cut in halves 

2 spring onions – finely chopped 

A generous handful of rocket 

1 lemon – zest and juice ( I have used an organic and unwaxed one)

750 ml of veggie stock 

1 tbsp of olive oil 

A small handful of hazelnuts

Salt & pepper to taste 

Preheat the oven at 180 degrees Celsius. In a large roasting tin or cast iron pan ( I have used a Le Creuset) mix the orzo pasta with the veggie stock. In a separate bowl mix together the leeks and green beans with the oil, lemon zest, salt and pepper. Spread the veggies evenly on top of the orzo. Also sprinkle the hazelnuts and the chopped spring onions, reserving some to scatter on top at the end. Place the tin in the oven and roast for 20 minutes. Remove from the oven and stir through the rocket, the remaining spring onions, lemon juice and an extra drizzle of extra virgn olive oil. Add more salt and pepper if needed and serve hot.

Share This Recipe:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply

Feeling Inspired?

Sign up to my newsletter for all the latest news about my recipes, product recommendations and skin regimes! Thank you for reading!

Sign Up to My
Newsletter