Cajun Charged Orzo Bowl Inspired by Electrike
with Greek style cheese and courgette
This orzo bowl is positively charged with flavour! Cajun spices, toasted hazelnuts and fresh herbs make up a bowl that's sure to electrify anyone who dares eat it.
Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Sulphites
•Egg
•Mustard
•Milk
•Hazelnuts
•Nuts
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Cherry Tomatoes
1 unit(s)
Courgette
1 unit(s)
Onion
1 pack(s)
Chickpeas
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
2 sachet(s)
Aioli
(Contains: Egg, Mustard)
100 grams
Greek Style Cheese
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4382 kJ
Energy (kcal)1047 kcal
Fat52.5 g
of which saturates12.5 g
Carbohydrate96.9 g
of which sugars15.2 g
Dietary Fiber17.9 g
Protein33.4 g
Cholesterol0 mg
Salt2.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the orzo.
- Drain and rinse the chickpeas in a sieve.
- Pop the chickpeas onto a lined baking tray. Toss with half the Cajun spice, salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until the chickpeas are golden, 15-20 mins. Turn halfway through.
TIP: Kids can help toss the cajun charged chickpeas.
2
- When the water is boiling, add the orzo and bring back to the boil.
- Cook until al dente, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
3
- Meanwhile, halve the cherry tomatoes.
- Roughly chop the parsley (stalks and all).
- Trim the courgette and slice into 1cm thick rounds.
- Halve, peel and slice the onion as thinly as you're able.
4
- Toss the courgette in the remaining Cajun spice, salt, pepper and a drizzle of oil.
- Arrange in a single layer on a lined baking tray and roast until golden, 8-10 mins.
- Meanwhile, pop the sliced onion into a small bowl along with the vinegar and ½ tsp sugar (per 2P).
- Add a pinch of salt, mix together and set aside.
TIP: Use the same tray for the chickpeas and courgette if there's space for both.
5
- Add the cooked orzo, chickpeas, cherry tomatoes, aioli and half the parsley to a large bowl.
- Crumble in half the Greek style cheese and toss until everything is coated and evenly distributed.
- Season to taste with salt and pepper.
6
- Divide the orzo salad between bowls.
- Arrange the pickled onion and roasted courgette on top.
- Finish with a scattering of hazelnuts, remaining Greek style cheese and remaining chopped parsley.
TIP: Kids can help assemble the cajun charged orzo bowl inspired by Electrike
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