Name: Roasted Peppers, Orzo and Manchego
Yield: Serves 4
Ingredients: 1 tsp paprika; 100 g Manchego, shaved in thin slices from the block; 25 g rocket; 1 tsp fennel seeds; 1 quantity Roasted Peppers or 250 g shop-bought roasted peppers; 2 tbsp extra virgin olive oil; 2 tbsp red wine vinegar or sherry vinegar; 25 g picked basil leaves; 2–3 sprigs rosemary or thyme, finely chopped; 1 tsp coriander seeds; 750 ml vegetable stock; 3 garlic cloves, thinly sliced; 250 g orzo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

I always double the quantity of roasted peppers and store the extra when I make this. That way I have them customised the way I like, with extra garlic and rosemary, for loads of other dishes. If you’re in a hurry, shop-bought roasted peppers are a good, quick alternative.

Ingredients

750 ml vegetable stock
250 g orzo
1 quantity

Method

In a pan over a medium heat, bring the stock to a simmer, add the orzo, bring back to a simmer and cook for 10 to 12 minutes (or according to the packet instructions), until tender. Drain, reserving 50ml (roughly 3 tablespoons) of the stock, and set aside to cool.

Cut the peppers into finger