RECIPE OF THE MONTH

Mediterranean Orzo Bake

INGREDIENTS

• 400g Tin Butter Beans

• 150g Orzo Pasta

• 500mL Vegetable Stock

• 2 Large Zucchinis

• 1 Eggplant

• 250g Capsicum + Almond Dip

• 2 Cloves Garlic

• 1 Red Onion

• 50g Reduced Fat Feta

• 1 Bunch Basil

• 1 Med Red Onion

• 1 Tbsp Mixed Herbs

• Lemon + Parsley to serve

METHOD

1. Drain and rinse beans

2. Chop all vegetables and set aside

3. In an oven proof dish add oil and fry onion, eggplant, zucchini, garlic until soft

4. Add spinach and beans then add the dry orzo

5. Pour in the stock, dip and season with salt and pepper and mixed herbs

6. Bake in oven at 180 deg. for 30 mins

7. Serve with lemon, parsley and a sprinkle of feta

NUTRITION PER SERVE

303 CALORIES

14g PROTEIN

41g CARBS

11g FATS