Goats' Cheese, Tomato & Pesto Orzo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Chop your cherry tomatoes in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of olive oil over a medium-high heat

Once hot, add the halved tomatoes and cook for 2-3 min or until slightly softened

Meanwhile, add your orzo to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo, reserving a cup of the starchy pasta water

Wash your salad and your spinach, then pat dry with kitchen paper

Once the tomatoes have softened slightly, add your roasted garlic paste to the pan and stir it all together

Add the spinach to the pan, give everything a good mix up and cook, covered, for 1-2 min or until starting to wilt

Once the spinach is starting to wilt, add your sun-dried tomato pesto with your vegetable stock mix and tomato paste

Crumble half your goats' cheese (you'll use the rest later!) directly into the pan

Add the cooked orzo with a small splash of starchy pasta water and mix until thoroughly combined – this is your goats' cheese, tomato & pesto orzo

Wash your lettuce, then pat it dry with kitchen paper and roughly shred