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£3.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of salted water to the boil and cook the orzo according to pack instructions. Meanwhile, set a large frying pan over a medium-high heat and add the oil. Add the courgette and fry, stirring regularly, for 5 minutes, then add the runner beans and cook for a further 3-4 minutes until the courgette is golden and a little charred and the beans are just tender. Add the garlic and fry for 1 minute.
When the orzo is cooked, reserve a mug of the cooking water, then drain and tip the pasta into the frying pan with the veg. Set over a low heat, then stir in the lemon paste, pesto, most of the lemon zest and ½ the dill until well combined and piping hot (about 2 minutes); stir in a little reserved pasta water if it looks dry.
Scatter over most of the halloumi, squeeze over the juice of 2 lemon wedges and add plenty of freshly ground black pepper; toss. Scatter over the remaining cheese, lemon zest and dill, and serve with the lemon wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,892kJ/ 691kcals |
---|---|
Fat | 32g |
Saturated Fat | 14g |
Carbohydrates | 66g |
Sugars | 6.6g |
Fibre | 7.8g |
Protein | 30g |
Salt | 1g |
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