Salade d’orzo au citron, petits pois, épinards et feta

Ingrédients

• 2 tbsp butter or vegan butter
• 150 g uncooked orzo pasta
• 500 ml vegetable broth
• 250 g fresh spinach leaves
• 1 lemon (zested and juiced)
• 3 cloves garlic
• 1 bunch spring onions
• 100 g frozen peas
• 100 g feta cheese (crumbled)
• handful fresh chopped parsley (or some chive)

Préparation

1. 1

   In a shallow casserole pan, heat up the butter. Preferably, butter or vegan butter to use for creaminess and not olive oil.Chop up the spring onions into about half or one cm long pieces. Feel free to use up the entire onion for this. Will add taste and colour.Sautee the garlic and the spring onions for 5 minutes before adding the orzo. Stir around for half a minute, then add the veggie stock.Cook it just to the point where there is just a little stock liquid left, at which point you need to add the peas, fresh spinach leaves, lemon juice, lemon zest and herbs you use. Give it another 1-2 minutes till the frozen peas warm up (don't let them turn wrinkly and pale!) and it's ready.Crumble the feta cheese on the top of the dish evenly and serve immediately.