Spicy Nduja Double Basa with Romanesco Broccoli
with orzo and grated Italian hard style cheeseCalories
:
782 kcalProtein
:
70.3g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Cereals containing gluten
- Milk
- Fish
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
40 grams
Vegan Nduja
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 sachet(s)
Vegetable Stock
60 grams
Baby Spinach
1 unit(s)
Lemon
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
600 grams
Romanesco
480 grams
Basa
(Contains: Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3272 kJ
Energy (kcal)782 kcal
Fat17.6 g
of which saturates8 g
Carbohydrate80.1 g
of which sugars11.6 g
Dietary Fiber14.4 g
Protein70.3 g
Cholesterol14.4 mg
Salt2.4 g
Trans Fat0.2 g
Potassium1089.6 mg
Calcium116.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the orzo.
- Halve the romanesco from the pointy end to the root. Halve each half lengthways. Separate the romanesco head into little florets.
- Zest and halve the lemon.
TIP: If you’re in a hurry, you can boil the water in your kettle.
2
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
3
- When the pot of water is boiling, add the orzo and stock 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.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the basa dry with kitchen paper and season with salt and pepper.
- Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins.
- Once cooked, add a splash of water and half the vegan nduja and toss until coated. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
5
- Toss the cooked orzo with the roasted romanesco, spinach, remaining nduja, lemon zest and a squeeze of lemon juice.
- Season to taste with salt and pepper.
6
- Divide the orzo between bowls and top with the pan-fried basa.
- Sprinkle over the cheese.
