Cavolo Nero & Za’atar Orzo With Marinated Feta
This is our take on the super vivid green pasta using cavolo nero or black Italian kale. Full of iron and vitamins, it makes a great change from pesto and we’ve added some marinated feta and za’atar for a flavour hit. Save the stalks and finely slice to use in a minestrone.
Serves
2
For The Marinated Feta:
Feta
Za’atar
Lemon Zest
For The Quick Pickled Onion:
Red Onion
Lemon
For The Orzo:
Cavolo Nero
Garlic Clove
Za’atar
Orzo
Drained Cooked Chickpeas
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Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.
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Notes (2)
L
Louise O.
2 months ago
(edited)
I’ve made this recipe so many times and adapted it I use a lot more garlic and salt and add a little stock pot. Love this recipe
J
Jade M.
3 months ago
The marinated feta is great, but the green sauce doesn’t taste of anything at all. Took a lot of seasoning and additional Parmesan to taste of any more than watery cavolo nero.
Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.