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 and gently cook until softened.
Finely slice your cabbage and add to the pan along with the fennel seeds and garlic clove. Gently cook for 5 minutes.
Add the orzo and stir thoroughly to combine. Pour over the hot stock and cook for 10 minutes with the lid off.
Meanwhile grate thecourgettes. Once the orzo is cooked, add half the courgette.
Allow to cool and then add the remaining courgette and watercress.
Serve on a platter sprinkled with Parmesan, toasted pine nuts and lemon zest, and season with Cornish Sea Salt Flakes or try with our Fresh & Zesty blend for an indulgent citrus finish.
