Creamy orzo with hot smoked salmon
with lemon, green beans and courgette
Tags:
Family
•Calorie Smart
Allergens:
Fish
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Hot smoked salmon flakes
(Contains Fish)
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ piece
Garlic
½ piece
Courgette
100 g
Green beans
50 g
Cream cheese
(Contains Milk)
½ sachet(s)
Italian seasoning
5 g
Fresh basil
(May be present Celery)
½ piece
Lemon
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
40 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2565 kJ
Calories613 kcal
Fat22.9 g
Saturated Fat7.9 g
Carbohydrate64.4 g
Sugar9.3 g
Dietary Fiber11.1 g
Protein33.6 g
Salt1.5 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.
Utensils
•Pan
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan over medium-high heat.
- Crumble in the stock cube and cook the orzo for 10 - 12 minutes.
- Discard the tips of the green beans and cut into thirds. Boil along with the orzo for the last 5 - 6 minutes.
- Drain and set aside.
Did you know... Green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
2
- Crush or mince the garlic.
- Slice the courgette into crescents.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the courgette with the garlic for 4 - 5 minutes. Season with salt and pepper.
- Meanwhile, cut the lemon into 4 wedges.
3
- Finely chop the basil.
- Add the Italian herbs, cream cheese and two-thirds of the basil to the courgette along with the water for sauce (see pantry for amount) and stir well to combine.
- Simmer the sauce over medium-low heat. When the orzo is done, add it to the sauce and mix well.
- Squeeze 1 lemon wedge per person over the orzo and season to taste with salt and pepper.
4
- Serve the orzo and sauce on deep plates.
- Top with the hot smoked salmon and garnish with the rest of the basil.
- Serve with the rest of the lemon wedges.