This is a very summery dish, that is both filling and very refreshing! It is great served hot, at room temperature, or even cold as a salad. Which, if we are being honest, is one of the things we love most about summer: being able to make simple dishes that you can eat at any temperature according to our mood!
For this dish, we used summer vegetables and orzo. In Greek cuisine, orzo is usually associated with oven-baked tomato-based dishes. It usually accompanies Sunday’s slow cooked meat dishes, but can also be prepared as a dish on its own, as in our vegan version!
As such, in the past we’ve usually prepared it in winter, mixed with black truffle sauce for valentine’s, or oven-baked with saffron, sun-dried tomatoes and galomyzithra cheese.
So we were very excited to try it in a summer recipe! We used peas and courgettes, and our very summery 17C olive oil! A perfect dish for al fresco dining. Needless to say that a bottle of crisp white wine would be the ideal pairing.
Serves 4 for lunch
3 tbsp olive oil
4 fat cloves of garlic
1 cup peas (approx. 150g)
2 medium-sized courgettes, with blossoms if you can find (approx. 300g)
2tbsp 17C olive oil
80g graviera cheese, grated (you can find our graviera cheese in our Greek cheese selection)
Finely slice the courgettes and blossoms. Set aside the blossoms.
In a large frying pan and over medium-low heat gently fry the garlic in the olive oil until transluscent.
Add the peas and courgettes and gently fry for another 7minutes, until everything is covered in the oil.
In the meantime, boil orzo in plenty of salted water until al dente, exactly as you do with pasta. Drain and return to the pot, drizzling the lemon oil, while the orzo is still hot. Stir well.
Add your vegetables, garlic and remaining oil from the pan in the orzo. Toss everything together and add the graviera cheese and blossoms. Serve hot or at room temperature.