Spinach and toasted orzo, with dill and green chilli salsa

Name: Spinach and toasted orzo, with dill and green chilli salsa
Yield: Serves four
Cuisine: Israeli
Ingredients: 250 g orzo; 1 tsp nigella seeds; 1 lemon, quartered into wedges; 1 tbsp lemon juice; 1½ tbsp olive oil; 1 garlic clove, crushed; 10 g dill, finely chopped; 200 g Greek-style yoghurt; 1 green chilli, deseeded and finely chopped; Salt and black pepper; 500 g baby spinach; 30 g coriander, finely chopped; 70 ml olive oil, plus extra to serve; 2 onions, roughly chopped (300g)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is a quick, easy and satisfying dish to make for a midweek supper. It works either as a veggie main or as a side to something like grilled salmon or chicken.

Playing around: Some cubes of feta or black olives also work well, dotted over the orzo, either along with or instead of the yoghurt.

Ingredients

250 g orzo
70 ml olive oil, plus extra to serve
2 o

Asia
Palestine
Main course
Supper
Side dish
Gluten-free
Vegan

Method

Place a large sauté pan, for which you have a lid, on a high heat. Add the orzo and toast for 10 minutes, stirring very frequently. Tip the toasted orzo into a bowl and set aside.

Return the same pan to a medium heat and add the olive oil and onions. Cook for about 8 minutes, stirring a few times, until the onions start to turn golden. Add the spinach, in batches, stirring each batch un