Pollock & Red Pesto Orzo With Courgette Salad

Boil a kettle

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Chop the remaining inner stem[s] into bite-sized chunks

Chop your tomato[es] roughly

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

Once hot, add the chopped courgette to the pan with a pinch of salt and cook for 2-3 min or until starting to soften

Once softened, add the chopped tomato and cook for 4-5 min further or until tender

While the vegetables are softening, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 500ml [650ml] [1L] boiled water – this is your stock

Once the tomato is tender, add your tomato paste, chopped garlic and your dried oregano to the pan and cook for 30 secs or until fragrant

Once fragrant, add your orzo and stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 12-15 min or until almost cooked through

Tip: Stir the orzo occasionally to prevent it from sticking!

Once the orzo is almost cooked, stir through half your sun-dried tomato pesto (save the rest for garnish!)

Add your diced pollock to the pan, increase the heat to medium and cook, covered, for a further 4-5 min or until the pollock is cooked through and the orzo is tender – this is your pollock & red pesto orzo

Tip: Your fish is cooked once it turns opaque and flakes easily

Wash your salad, then pat it dry with kitchen paper

Combine the salad and courgette ribbons in a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and your white wine vinegar, then give everything a gentle mix up – this is your courgette salad