Ingredients | Serves 4 

2 tablespoons olive oil

1 courgette, thin slices

1 teaspoon salt

2 cloves garlic, minced

Salt 

400 ml vegetable broth

1 lemon juice and zest 

Pinch chilli flakes 

1 teaspoon fresh ground black pepper

1 cup orzo pasta

12 Cherry tomatoes 

Fresh basil leaves (approx 8)

½ -1 ball fresh mozzarella (125g)

¼ cup Toasted pine nuts

Method

1. Set your oven to the highest grill setting. 

2. Place a wide (ovenproof) skillet or saucepan on a medium heat and add the olive oil. When warm add the courgettes and some salt. Let these cook for a couple of minutes until starting to soften and then add the lemon zest and chilli flakes (if using). 

3. Stir in the orzo followed by the vegetable stock and bring to a gentle simmer. Stir in the lemon juice and plenty of black pepper. 

4. Stir the orzo to prevent it from sticking and after 5 minutes add the cherry tomatoes, basil and shred over some fresh mozzarella. 

5. Place on the highest rack in the oven to its close to the grill and grill until the mozzarella starts to golden and the tomatoes are blistered. 

6. Remove from the grill, top with pine nuts and serve straight away. Sometimes I top this with fresh basil pesto for extra flavour!