BBQ salmon fillet with lemon and dill
Cooking salmon on the BBQ gives it a delicious flavour, even more so when infused with lemon and dill. This recipe makes a generous amount for a crowd, perfect for summer entertaining.
Vegan orzo one pot with dill yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g orzo
- 3 tbsp olive oil
- 2 onionsfinely diced
- 2 garlic clovesfinely chopped
- 1 tsp cumin seeds
- 700ml vegetable stock
- 300g spinach
- 10g parsleyroughly chopped
For the dill yogurt
- 200g vegan yogurt(we used Oatly Oatgurt)
- 15g dillroughly chopped (plus a few sprigs to garnish)
- 1 tbsp olive oilplus a drizzle
- ½ lemonzested and juiced
- 1 tsp aleppo chilli flakesplus a little extra to serve
Nutrition: per serving
- kcal377
- fat14.9g
- saturates2.1g
- carbs44.9g
- sugars6.2g
- fibre6.9g
- protein12.3g
- salt0.6g
Method
step 1
Heat a deep, lidded frying pan over a medium heat. Once hot, toast the orzo, stirring constantly, until it becomes a nutty brown colour. Transfer to a bowl.
step 2
Heat the olive oil in the same pan. Once shimmering, cook the onions for 12-15 mins or until softened and the edges are golden. Stir in the garlic and cumin seeds. Cook for 2-3 mins or until fragrant, then stir in the toasted orzo, coating it well in the oil. Pour in the stock, bring to a boil, then add the spinach, put on the lid and reduce to a simmer. Cook for 15 mins, stirring every so often.
step 3
While the orzo cooks, prepare the dill yogurt. Mix all the ingredients in a small bowl, then season well with salt and pepper, and serve alongside the orzo. Scatter with the parsley to serve.
