Roast carrot and feta with orzo
This came from a recipe of Nigel Slater but I have changed some of the quantities and changed the assembly stages and presentation. Otherwise this is pretty much his recipe.
Equipment
- Baking tray
- Oven-proof dish
Ingredients
- 350 g carrots
- 5 cloves garlic
- pinch salt
- sprinkle black pepper freshly ground
- 3 tbsp olive oil
- 1 litre vegetable stock
- 150 g orzo
- 5 spring onions finely chopped diagonally
- 15 mint leaves
- 12 basil leaves
- 200 g feta
- 2 tbsp pumpkin seeds
Instructions
- Set the oven at 200C/gas mark 6.
- Trim carrots, then cut them in quarter from top to bottom and then into pieces about 3 or 4 cm long. Put the carrots in a roasting tin, then pour over 3 tbsp of olive oil, season with salt and black pepper.Peel 6 cloves of garlic and add them to the tin. Roast the carrots and garlic for about 20 minutes.
- Finely chop 5 spring onions. Add the spring onions to the tin and turn the carrots over, then continue cooking for a further 10 minutes. They are done when they are nicely toasted on both sides.
- Make 1 litre of vegetable stock. Add to pan and bring to the boil. Add the orzo and let it cook for about 10 minutes until it is soft and silky. Drain the pasta liquid into a jug.Put the orzo in an oven proof dish and keep warm lower down in the ovenAdd about 3 tbsp of liquid in to the roast carrots and garlic and stir in
- Dry roast the pumpkin seeds in a small frying pan
- Roughly chop the mint and basil leaves. Crumble the feta into the herbs
- When the carrots are cooked, transfer to the oven-proof dish over the orzo. Scatter the herb and feta mixture over the carrots and orzo and serve
Nutrition
Calories: 908kcalCarbohydrates: 90gProtein: 30gFat: 49gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 89mgSodium: 3261mgPotassium: 1035mgFiber: 9gSugar: 15gVitamin A: 31494IUVitamin C: 21mgCalcium: 630mgIron: 4mg
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