RECIPES BY Rhiannon Lambert

Orzo Salad With Kale Pesto

  • 30 minutes
  • 2
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Essential Ingredients

½ butternut squash
150g orzo pasta
6 cherry tomatoes, halved
Handful black olives, sliced
1 handful kale, chopped
50g feta
Chilli flakes
1 tbsp olive oil
Pinch salt

For the kale pesto:
2 handfuls kale, chopped
Handful parsley, chopped
1 clove garlic
1 tbsp mixed seeds
Juice ½ lemon
2 tbsp olive oil
Pinch salt


  1. Preheat the oven to 180C, and line a baking tray with foil or parchment paper.
  2. Start by preparing the butternut squash. Remove the skin and the core, and chop into 1cm-square cubes. Lay the cubes out over the baking tray, drizzle with olive oil and sprinkle with a pinch of salt. Bake in the oven for 25-30 minutes, until starting to lightly brown, but not yet completely tender or crispy.
  3. Remove the tray from the oven and add a handful of kale to the baking tray, ensuring it is evenly spread. Drizzle with olive oil and place back in the oven for 10-12 minutes. Shake the tray halfway through to toss the kale and keep an eye on it to ensure that it does not burn. At this stage, the butternut squash should be tender and starting to crisp.
  4. Meanwhile, place a saucepan full of water over a medium heat and bring to the boil. Pour in the orzo and gently boil for 8-10 minutes. Once cooked, drain and set aside.
  5. To make the kale pesto, place all pesto ingredients in the food processor, and blend for 2-3 minutes until it forms a smooth paste.
  6. In a large bowl, stir the pesto through the orzo, and add the cooked butternut squash, baked kale, tomatoes and olives, tossing to combine. Serve on plates to enjoy warm or leave to cool before dividing into lunchboxes. Crumble feta on top, and sprinkle with chilli flakes, if desired.
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