This is a great, versatile recipe as it’s just as good hot as it is cold! It makes for a great evening meal, or a picnic lunch. Or a side dish. Or whatever you want. I’m a huge fan of Orzo (rice shaped pasta), and I’m always happy to come up with or discover a new recipe for it.

Serves 4


300g Orzo (I used one box of Merchant Gourmet)
1 head of broccoli, washed and cut into bite sized florets
1 can chickpeas, rinsed, drained and dried
1 small can (198g) sweetcorn, rinsed, drained and dried
olive oil
1 lemon
1/2 cup – cup toasted pine nuts


Cook the orzo according to directions. When cooked, drain and return to pan. Drizzle with olive oil and 1/2 lemon. Keep covered.

Place broccoli, chickpeas and corn on a baking tray. Drizzle with olive oil and salt. Toss to coat. Roast in a hot oven (200C/Gas 6) for 30 minutes, tossing once midway.

In a dry pan, put the pine nuts over medium heat. Stir constantly until the pine nuts brown. Remove from heat and set aside.

Combine all ingredients and serve immediately.

note: if you want a bit of extra flavour, sprinkle curry powder, black pepper and garlic salt over the vegetables before roasting (with the olive oil).

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