I made this for dinner on Thursday night, and was very pleased with how it came out. I had a little extra time, so I roasted the mushrooms and aubergine in the oven, but they could easily have been cooked in a pan if I needed to get dinner on quicker.
300g Closed Cup Mushrooms, wiped clean and cut in half
1 medium aubergine, cut into bite sized pieces
1 sprig rosemary
125g Sainsbury’s Kiln Baked Hot Smoked Salmon, Taste the Difference (or similar)
1 box Merchant Gourmet Orzo
1 egg, beaten lightly
crumbled blue or stilton cheese, to taste (optional, but recommended)
Place the mushrooms and aubergine in a roasting pan. Drizzle with olive oil and chopped rosemary. Toss to coat. Bake in a hot oven for 30 minutes, or until cooked through. Stir half way through.
Cook the Orzo according to directions (takes only 6 minutes, so wait until the roasted vegetables are nearly done). Once cooked, drain completely and return to the pan. While still hot, slowly pour in the egg while stirring continuously (so egg doesn’t set). Continue to stir for a further minute or so, until the egg is totally combined. Add vegetables to orzo and combine completely. Chop the salmon into pieces and add to the orzo along with a bit of sea salt and the blue cheese. Stir gently so as to not break up the salmon too much.
Serve immediately with some bread and a side salad.Pin It