Creamy orzo with hot smoked salmon
with lemon, green beans and courgette
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Hot smoked salmon flakes
(Contains: Vis)
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Garlic
½ piece
Courgette
100 g
Green beans
½ sachet(s)
Italian seasoning
5 g
Fresh basil
(May be present: Selderij)
½ piece
Lemon
50 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
