Ingredients
- 200 g streaky bacon oven baked
- 3 tbsp olive oil
- 1 leek washed and chopped 1-inch pieces
- 1 large carrot peeled and sliced
- ¼ head of broccoli cut into chunks
- ¼ head of cauliflower cut into chunks
- 1 tbsp smoked paprika
- 1 cup dry orzo
- 100 g feta
- 1 large avocado
- ½ cup basil pesto
- Handful coriander washed and roughly chopped
- 1 large lemon cut into wedges
Instructions
- Preheat your oven to 200 degrees celsius. Cover a large baking tray with foil and evenly distribute the bacon. Bake the bacon for 15-20min or until crispy. Start checking once you hit the 15min mark. Set aside to cool.
- Add the washed and chopped leeks, carrots, broccoli florets, and cauliflower florets either in the same baking tray as the bacon for additional flavour or in a baking tray that has been covered with foil. Coat with 3 tbsp of olive oil and smoked paprika and bake at 220 degrees celsius for 25-30min.
- Add the orzo to a pot of salted boiling water and cook for 5-8min or until al dente. Drain and place in a large bowl.
- Cut the bacon strips into 3 cm pieces and add to the orzo, as well as the roasted vegetables and any residual oil left behind.
- Then add the basil pesto, cubed avocado and 2/3 of the chopped coriander. Mix well. Add salt and pepper to taste.
- Transfer into your serving dish of choice and sprinkle over the remainder of the coriander. Serve with lemon wedges.
- Enjoy!