Smokey Caramelised Red Pepper Orzo

• tiempo total: 15 minutes

Ingredientes

A summer dinner must make, perfect for midweek but delicious enough to impress for guests. Sticky Smokey shallots and red peppers cooked down until they are rich and gorgeous, served with garlic prawns but you can use any protein you like.

You will need to serve 2

353kcal & 12g protein (not including prawns)

1 red pepper, sliced into strips

1 large banana shallot, finely sliced

2 garlic cloves, minced

1 tsp honey

1 heaped tsp sweet smoked paprika

200g cherry tomatoes, whole

1 chicken stock cube

1 tbsp sundried tomato purée

150g orzo

Fresh chives

Lemon

To serve: feta, protein of choice and more chives

For the garlic prawns mix 200g raw prawns with 1 tsp garlic granules, olive oil, salt pepper and lemon. Sear in a hot pan for 30 seconds, flip and pan fry for a minute, toss then they are done)

Instrucciones

In a deep pan, heat a little olive oil over a medium heat. Slowly cook the onions and red peppers with a tbsp sundried tomato puree for 5 minutes. Add the honey, cherry tomatoes and cook for another 5 minutes until sticky and caramelised.

Add in the garlic, smoked paprika, a pinch of salt and pepper. Sweat for a final 5 minutes, add in the orzo and mix. Pour in 350ml water add the chicken stock cube and bring to a gentle simmer. Stir regularly to stop the orzo from sticking, and top up with extra water if needed to make sure it doesn’t dry out.

Once the orzo is just cooked, taste and season if needed. Add in 1 tbsp freshly chopped chives and a little squeeze of lemon juice.

Serve with any protein, I opted for garlic prawns. and a crumble of feta and extra scattering of chives.