Certified freshy, made even better with Sacla' Sundried Tomato Pesto.
Cooking Time (includes preparation time): 30 Minutes
Make sure to cook your aubergine without oil.
1 Red Onion - £0.12
2 Aubergines - £1.40
Kalamata Olives - £0.75
Capers - £1.00
Red Wine Vinegar - £0.80
Sacla' Sundried Tomato Pesto - £2.50
1 Tin of Plum Tomatoes - £0.30
500g of Orzo - £1.70
1 Bunch of Parsley - £0.70
Total Cost - £9.27 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Cube your aubergines and cook in a pan without oil. Once cooked, set aside.
Get your orzo on (cook according to pack instructions).
Finely chop up a red onion, a handful of parsley and add 2 teaspoons of capers. Pan fry until the onions are translucent.
Add your aubergines and kalamata olives.
Pour in 2 tablespoons of red wine vinegar and allow to evaporate.
Add 2 heaped teaspoons of sun-dried tomato pesto and a tin of plum tomatoes. Mix well. Season generously with salt and pepper.
Mix in the cooked orzo and a handful of chopped parsley leaves.
Serve and enjoy MOB!