For healthy big flavours you can’t beat the blend of citrus and herbs; they instantly elevate just about any grain or salad and this dynamic duo proves itself in this scrumptious dish.

It will be the highlight of a fast and fabulous meal, just add some grilled chicken or fish and a simple salad to finish off the meal.

Serves 2 as a main dish or 4 as a side dish.

1 large onion, chopped

1tbs Rapeseed oil

200g orzo, white or wholewheat

400ml reduced salt vegetable or chicken stock

150g cherry tomatoes

50g parmesan cheese, grated

1tbs fresh thyme leaves

½ lemon, zested and juiced

Salt and black pepper

Method

Heat the oil in a medium saucepan over a medium heat, add the chopped onion and cook, stirring until soft which will take 4 – 5 minutes.

Add the orzo and cook, stirring for 2 minutes add the stock, bring to the boil the reduce the heat to low, cover the pan and simmer until the orzo is tender and most of the liquid is absorbed this will take 6 – 8 minutes.

Meanwhile, quarter the cherry tomatoes and chop the thyme.

When the orzo is cooked stir in the tomatoes, thyme, lemon zest and juice, cheese, salt and pepper.

Cover and let sit off the heat for 5 minutes before serving