Ingredients
20g of unsalted butter1 leek, thinly sliced
200g cabbage, finely sliced
1 tsp. fennel seeds
1 garlic clove – minced
250g Orzo
1 ltr Vegetable stock
2 courgettes, grated
½ bag of watercress
A large handful of toasted pine nuts
Parmesan to finish
1 zest of a lemon
You choose: Cornish Sea Salt Fresh and Zesty or Flakes to finish
Instructions
Add a large nob of butter to a large frying pan or shallow casserole dish. Add your leek & gently cook until softened.
Finely slice your cabbage & add to the pan along with the fennel seeds & garlic clove. Gently cook for a 5 mins.
Add your orzo & stir thoroughly to combine. Pour over the hot stock & cook for 10 mins with the lid off.
Meanwhile grate your courgettes. Once the orzo is cooked, add half the courgette.
Allow to cool & then add the remaining courgette & watercress.
Serve on a platter sprinkled with Parmesan, toasted pine nuts & lemon zest and season with Cornish Sea Salt Flakes or try with our Fresh & Zesty blend for an indulgent citrus finish.
