A tiny rice-shaped variety of pasta makes this dish almost like risotto. It’s quick, healthy, filling and suitable for vegetarians
Prep:5 mins
Serves 4
400g orzo pasta2 tbsp olive oil1 celery heart, chopped1 red onion, chopped3 garlic cloves, chopped2 x 400g cans cherry tomato250g baby spinach10 black olives, halvedsmall handful dill, choppedsmall handful mint, chopped
STEP 1Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.STEP 2Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.
