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Orzo, bean and tuna salad

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Orzo, bean and tuna salad

Turn storecupboard staples into this vibrant, nutritious orzo pasta salad with roasted red peppers and black olives
Print Recipe
Total Time 20 mins
Servings 2
Calories 298 kcal

Ingredients
  

  • 1/2 red onion finely chopped
  • 2 tbsp sherry vinegar
  • 150 g green beans cut into bite-sized pieces
  • 100 g orzo
  • 1 tbsp olive oil
  • 1 tin tuna drained and flaked
  • 3 roasted red peppers from a jar chopped
  • 12 dry-cured black olives halved
  • a handful dill chopped

Instructions
 

  • Put the onions and vinegar in a bowl and season.
  • Cook the beans in boiling salted water for 3 minutes then scoop out with a slotted spoon. Cook the orzo in the same water until just tender then drain, rinse under cold water and drain really well again.
  • Tip the beans, orzo, olive oil, tuna, peppers, olives and dill into the bowl with the onion and season well. Toss together and serve.

Moroccan-style stuffed peppers

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Moroccan-style stuffed peppers

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe
Print Recipe
Total Time 40 mins
Servings 4
Calories 494 kcal

Ingredients
  

  • 2 large, or, 4 small red peppers halved
  • 150 g couscous
  • 300 ml vegetable stock just-boiled
  • 400 g tin chickpeas drained and rinsed
  • 100 g feta crumbled, plus extra to serve
  • 100 g SunBlush tomatoes roughly chopped
  • 50 g green olives chopped
  • 1/2 lemon juiced
  • 3 tbsp olive oil
  • 2 tbsp coriander chopped; plus extra to serve
  • 1 tbsp rose harissa

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
  • Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
  • Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

Red pepper soup

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Red pepper soup

A brilliant bright red soup recipe, perfect for sunny days. You'll need plenty of red pepper, garlic and dried chilli flakes for this one
Print Recipe
Total Time 55 mins
Servings 4
Calories 101 kcal

Ingredients
  

  • 3 red peppers
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic chopped
  • a pinch dried chilli flakes plus extra to serve
  • 400 g tin plum tomatoes
  • 300 ml vegetable stock
  • double cream to serve

Instructions
 

  • Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
  • Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
  • Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
  • Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.