The quantities provided above are averages only.
240 grams
Irish Beef Mince
170 grams
Dried Orzo
100 grams
Greek Style Cheese
1 unit(s)
Bell Pepper
125 grams
Cherry Tomatoes
1 unit(s)
Lemon
1 tin(s)
Tomato Paste
2 unit(s)
Garlic
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Dried Oregano
½ sachet(s)
Ground Cinnamon
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
to taste
Sugar
Boil a large pot of salted water for the orzo. TIP: If you’re in a hurry you can boil the water in your kettle.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
Zest and quarter the lemon. Once the orzo is cooked, add the lemon zest and season to taste with salt, pepper and lemon juice.
Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Halve the cherry tomatoes.
Peel and grate the garlic (or use a garlic press).
Add the garlic, peppers, cherry tomato, half the cinnamon (per 2P), oregano and garlic to the mince pan. Fry for 4-5 mins. Then pop in the tomato paste, a pinch of sugar and add a splash of water. Cook for another 2-3 mins. Season to taste with salt, pepper and sugar.
Divide the lemony orzo between bowls and top with the mince and veggies. Crumble over the Greek style cheese. Serve any remaining lemon quarters alongside.