This wholesome one bowl wonder is perfect served cold as a summer lunch, or warm up and let the mozzarella melt and get gooey for a hearty supper in. The homemade pesto works well with any strong leafy green, so cavolo nero or spinach and basil also works a treat
1 large mozzarella ball
8 sun-dried tomatoes
2 handfuls of rocket
200g kale, leaves stripped off the stalks and torn into bite-size pieces
Juice of half a lemon
Salt and black pepper
Extra-virgin olive oil
1 fresh chilli, finely sliced
Handful of fresh basil
4-5 table spoons olive oil
2 garlic cloves, peeled and smashed
1 tablespoon of water
Start by cooking the orzo, place into a saucepan covered in water. Add a pinch of salt and a dash of olive oil and boil for 10-15 minutes until soft. Drain and set aside.
To make the pesto put the kale or cavolo Nero into a bowl or food processor and then add the oil, water, salt, pepper, lemon juice, smashed garlic and sliced chilli (for those who want more heat keep the seeds from the chilli and add). Finely grate the parmesan on top. Using a hand held blender or food processor, blend into a paste and set aside. It should resemble the consistency of normal pesto, if too thick add a splash of olive oil and water.
To assemble place the orzo into the saucepan with as much pesto as desired. Stir in the spinach and allow to wilt on a low heat.
Remove from the heat and allow to cool. Once cold stir in the sun dried tomatoes and rocket and tear up the mozzarella on top. Sprinkle over a handful of chilli flakes and serve.