Preserved lemon & herb-baked orzo

• 2 medium leeks, washed, trimmed and thinly sliced
• 2 tablespoons olive oil
• the juice of an unwaxed lemon
• 1 teaspoon coriander seeds, roughly ground in a pestle and mortar
• 0.5 teaspoon fennel seeds
• 1 green chilli, finely chopped
• 100g baby spinach, washed
• 350g orzo pasta
• 4 generous handfuls of mixed soft herbs (I like parsley, tarragon, mint and dill)
• 400ml plain yoghurt of your choice
• 1 organic egg, beaten, or 30g ground flaxseed
• 0.5 large preserved lemon, flesh discarded and skin finely chopped
• 1 teaspoon sumac
• 4 spring onions, thinly sliced
• zest of 1 unwaxed lemon

Instructions

1. 1

   Preheat the oven to 220°C/200°C fan/gas 7

2. 2

   In a 28cm baking dish (I use a round one), toss the leeks with the olive oil, half the lemon juice, the coriander, fennel and chilli and season well with salt and pepper.

3. 3

   Cover tightly with foil and cook in the hot oven for 15 minutes

4. 4

   Meanwhile, toss the spinach in a large mixing bowl with the orzo, half the herbs and all the remaining ingredients.

5. 5

   Season well with salt and pepper.

6. 6

   Remove the baking dish from the oven and stir through the yoghurt, spinach and orzo mixture.

7. 7

   Pour over 400ml boiling water and stir again to combine.

8. 8

   Cover the dish with foil (or a lid if it has one) and return to the oven for 25 minutes.

9. 9

   After this time, remove the foil, squeeze over the remaining lemon juice and return to the oven for 5-7 minutes until the top is crisp and beginning to turn golden at the edges.

10. 10

    Remove from the oven and allow to sit for 5 minutes before sprinkling over the remaining herbs, spring onions and lemon zest.