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Ingredients
- 1100 g water
- 400 g orzo, rinsed and drained
- 2 Tbsp extra virgin olive oil
- ½ tsp fine sea salt, to taste
- 4 sprigs fresh flat-leaf parsley, leaves only, plus extra for garnishing
- 130 g feta cheese, in pieces
- 340 g artichoke hearts, marinated, drained
- 60 g pine nuts, toasted
- 100 g sun-dried tomatoes, cut in thin slices
- 240 g tinned chickpeas, rinsed and drained (1 x 400 g tin)
- 1 Tbsp lemon juice
- 1 pinch ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 3281 kJ / 781 kcal
- Protein
- 30 g
- Carbohydrates
- 96 g
- Fat
- 25 g
- Fibre
- 20 g
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