As summer is drawing to a close this Lemon and Tarragon Vegetable Orzo is a simple and tasty way to use up the rest of your summer vegetables.

The freshness of the tomatoes and herbs mix so well with the tangy lemon juice and kick of chilli. Perfect for these last warm summer evenings before autumn kicks in.

INGREDIENTS

2 Cups Orzo

1 Stock Cube

1 Red Onion

1 Courgette

1 Small Aubergine

15 Cherry Tomatoes

1 Teaspoon Minced Garlic

1/2 Teaspoon Chilli Puree

1 Handful Fresh Tarragon

1 Handful Fresh Basil

1 Handful Spinach

1 Tablespoon Lemon Juice

A Pinch of Salt

METHOD

Heat up a small pan with water. Put over a high heat and wait for the water to reach a rolling boil.

Add the Orzo and stock cube to the pan and leave to simmer until the Orzo is al dente.

While the Orzo is cooking finely dice the red onion, courgette and aubergine.

Add them to a frying pan with some olive oil, a teaspoon of minced garlic, half a teaspoon of chilli puree and a pinch of salt. Put over a medium heat and stir intermittently until the vegetables soften.

Cut the cherry tomatoes into quarters, finely chop the tarragon and basil and roughly chop the spinach.

When the vegetables in the frying pan have softened add in the tomatoes, stir through and leave simmer for a minute or two before adding the spinach, tarragon and basil. Toss everything together and leave simmer until the spinach has wilted.

Drain your orzo and add to the frying pan with the lemon juice.

Stir everything together and serve hot.

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