Slow-roast tomato, ricotta & prosciutto bruschetta
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
Herby orzo & lemon salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 red onionfinely chopped
- 1 garlic clovefinely grated
- ½ tbsp light brown soft sugar
- 350g orzo
- 50ml extra virgin olive oil
- 1 large lemonjuiced
- 1 small bunch of basilfinely chopped
- 1 small bunch parsleyfinely chopped
- 2 tbsp capersdrained and rinsed
- 50g flaked almondslightly toasted
Nutrition: Per serving (6)
- kcal410
- fat18g
- saturates3g
- carbs50g
- sugars5g
- fibre3g
- protein12g
- salt0.4g
Method
step 1
Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
step 2
Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
step 3
Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.
