Spinach and toasted orzo, with dill and green chilli salsa

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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