This recipe served two but is easily scaled up or down and can use lots of things you might bring home from the plot. This weekend we came back with the last of our leeks which have been a great crop this year as well as a tray of purple sprouting broccoli which has been the most successful we have ever grown despite an inauspicious start. But there is no reason why you couldn’t use other veg, such as spinach, chard or peas as alternatives, depending on what you have available and what you like to eat.
Knob of butter
Splash of olive oil
2 large leeks, thinly sliced
2 garlic cloves, crushed
Leaves from a few sprigs of thyme
150g orzo
1 tin of cannellini beans, drained (or flageolet or butter beans)
Bunch of sprouting broccoli (or other veg as suggested above)
Zest and juice of 1 lemon
1 tbsp cream cheese
Handful of grated Parmesan cheese
Block of halloumi cheese, sliced.
Melt the butter with a splash of oil over a medium heat. Add the leeks, garlic and thyme and cook down for about 10 mins until tender. Meanwhile add the orzo and the beans to a pan of boiling water for about 8mins. Halfway through this cooking time add your broccoli or any other veg you are using to the boiling water. When done, drain and add to the leeks with the lemon zest and juice and a generous amount of seasoning.
Heat a frying pan to medium high and fry the halloumi in a splash of oil until golden on both sides. Stir the cream cheese and Parmesan through the leek, bean and orzo mix and serve with the halloumi on top. Enjoy!
adapted from a recipe appearing in April 2014 issue of Delicious magazine
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