Orzo & feta bowl (Print Version)
# Ingredients:
→ Pasta
01 -
400 g of semi-wholegrain orzo pasta
→ Cheeses
02 -
100 g of feta cheese (Hrysafis brand)
03 -
2 plain petit suisse yogurts
→ Vegetables
04 -
2 zucchinis
05 -
2 garlic cloves
06 -
2 small cans of chickpeas
→ Seasonings
07 -
2 tsp of herbes de Provence
08 -
Olive oil
09 -
Salt and pepper
→ Sauce
10 -
100 g of pesto
# Instructions:
01 -
Bring a pot of salted water to boil to cook the orzo pasta.
02 -
Set your oven to 180°C on fan mode and let it preheat.
03 -
Cut the zucchinis into thick circular slices.
04 -
Peel the garlic cloves and crush them.
05 -
Open the cans of chickpeas and drain them well.
06 -
Place zucchinis, crushed garlic, chickpeas, and herbes de Provence in a baking dish.
07 -
Season everything with salt and pepper, drizzle with olive oil, and bake for about 20 minutes.
08 -
In a bowl, mix the petit suisse yogurts with the feta.
09 -
Mash the feta well using a fork. Add some pepper and a drizzle of olive oil.
10 -
Put the orzo pasta into the boiling water and cook for 7 minutes.
11 -
Taste-test the orzo, drain it, and toss with a bit of olive oil.
12 -
Spoon the orzo onto plates as a base.
13 -
Top the orzo with the roasted zucchini and chickpeas.
14 -
Add dollops of the feta cream and small drops of pesto on top.
# Notes:
01 -
Make sure to use high-quality olive oil for the best flavor.