Leek Orzo with Charred Courgette with Wild Garlic Pesto 

1/2 Jar of Miza Creamy Cauli Sauce 
1 Leek, trimmed and thinly sliced 
2 Garlic Cloves, thinly sliced 
1 Courgette, sliced into thin half-moons 
1/2 Tbsp Fish Sauce 
150-200g Orzo Pasta 

50g Wild Garlic 
50g Parsley or Basil 
1/2 Lemon, juiced
25g Parmesan, grated
Olive Oil 

To Serve: 
Parmesan, grated 

Cook Time: 0025
Serves: 04

  1. Make the pesto by blizting together the wild garlic, parsley/basil, lemon juice, parmesan and about 1 tbsp olive oil, adding more olive oil to emulsify the pesto. Add more parmesan if needed and salt and pepper and set aside in the fridge. 
  2. Prepare the vegetables: cut the courgette in half lengthwise and then slice into thin half-moons. Wash and remove the outer leek leaves and then finely slice. Peel and finely slice the garlic. 
  3. Heat two separate frying pans, one on medium/high heat and one on medium heat. Add the courgette cut side down to the high heat pan and char for about 3-4 minutes until golden. Add the leeks to the other pan with a pinch of salt and cook until soft, stirring occasionally, about 5-8 minutes. 
  4. Turn the courgette slices over and char on the other side, then set aside. 
  5. Add the garlic and fish sauce to the leeks and fry for 2-3 minutes on medium/high heat. 
  6. Add the orzo and fry for 3 minutes. Then stir through the Creamy Cauli sauce and top up with water until the orzo is submerge. Bring the pan to a boil and boil the orzo until cooked, adding more liquid if needed. 
  7. Stir through more grated parmesan to taste, and season with salt and pepper. 
  8. Serve with the charred courgette and wild garlic pesto.