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Fresh pre-cut ingredients

Roasted Pepper & Tomato Orzo

with String Beans, Tzatziki & Toasted Sunflower Seeds

Cooking time

25 minutes

Servings

2/4

Calories

610 /serving

You’re using the smallest pasta, and you’re thinking big, bright and beautiful here. For crimson colour and sharp flavour, make a sauce with chopped roasted pepper and tomato paste, and then boost it up another notch with red pepper spread. Work in the cooked orzo with a dose of tzatziki for depth and fresh tomatoes for lift. A topping of spiced and toasted sunflower seeds offers speckles of texture. Roasted string beans on the side bring in some green.

We will send you:

  • 2 Tomatoes
  • 200g Trimmed green beans
  • 142g Orzo
  • 25g Sunflower seeds
  • 30ml Tomato paste
  • 1 Roasted pepper
  • 15ml Roasted red pepper spread
  • 60g Tzatziki
  • 9g Punchy Palate spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
78 g
Sugars
14 g
Protein
17 g
Fibre
10 g
Preparation
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Boil the orzo
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Boil the orzo, 10 to 14 min., until just tender. Reserving 1 cup cooking water (double for 4 portions), drain and rinse under running water. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot. Reserve the pot.
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Roast the string beans
On a lined sheet pan, toss the string beans with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, 5 to 8 min., stirring in ½ the remaining spices halfway, until browned and tender. Transfer to a plate and set aside in a warm spot. Reserve the sheet pan.
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Mise en place
Roughly chop the roasted pepper. Small-dice the tomatoes.
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Toast the sunflower seeds
On the reserved sheet pan, toss the sunflower seeds with a drizzle of oil, a pinch of the remaining spices and S&P. Transfer to the oven and toast, stirring halfway, 3 to 4 min., until golden brown. Set aside to cool slightly.
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Make the sauce
In the reserved pot, heat a drizzle of oil on medium-high. Add the roasted pepper and tomato paste. Cook, stirring constantly, 1 to 2 min., until the tomato paste turns dark red. Add the red pepper spread, remaining spices and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until combined.
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Finish & serve
To the pot of sauce, add the orzo, tomatoes, ½ the tzatziki and 1 tbsp butter (double for 4 portions); season with S&P. Cook, stirring occasionally, 1 to 2 min., until the orzo is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the orzo between your plates. Top with the string beans and remaining tzatziki. Garnish with the sunflower seeds. Bon appétit!