PRESERVED LEMON & HERB-BAKED ORZO

foodwinetravel.com.au

Tsaphron

2 medium leeks, washed, trimmed and thinly sliced

2 tablespoons olive oil

juice of an unwaxed lemon

1 teaspoon coriander seeds, roughly ground in a pestle and mortar

½ teaspoon fennel seeds

1 green chilli, finely chopped

100g baby spinach, washed

350g orzo pasta

4 generous handfuls of mixed soft herbs (I like parsley, tarragon, mint and dill)

400 ml plain yoghurt of your choice

1 organic egg, beaten, or 30g ground flaxseed

½ large preserved lemon, flesh discarded and skin finely chopped

1 teaspoon sumac

subheading: To serve:

4 spring onions, thinly sliced zest of 1 unwaxed lemon

Directions at foodwinetravel.com.au

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