- 400g orzo pasta
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 celery heart, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 2 x 400g cans cherry tomato
- 250g baby spinach
- 10 black olives, halved
- small handful dill, chopped
- small handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.