eCook Meal
Mediterranean Orzo & Paneer
with tzatziki & pitted Kalamata olives
Transport your taste buds to the Mediterranean with our Greek-inspired orzo dish. Tender orzo pasta, tangy feta cheese, and salty Kalamata olives are combined with zesty tzatziki, juicy tomatoes, and fresh dill. Top it all off with golden bites of crispy paneer cheese for a meal that’s bursting with flavour and texture.
Serving guide
Choose your portion size.
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PREP STEP
Rinse and roughly chop the Dill. Rinse and roughly dice the Tomato. Drain and halve the olives. Drain the feta.
SLABS OF GOLD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the paneer slabs until golden, 1-2 minutes per side. Drain on paper towel. Cut into bite-sized chunks.
SPIRIT OF THE MED
In a salad bowl, combine the juice of 1 Lemon wedge, the lemon zest (to taste), a drizzle of olive oil, 5ml of sweetener, and seasoning. Add the cooked orzo, the Tzatziki, the diced tomato, the halved olives, ½ the chopped dill, the pepper strips, and the sliced spring onion. Crumble in the drained feta and mix until combined.
GREEK FEAST
Plate up the loaded Greek orzo. Scatter over the paneer chunks and sprinkle over the remaining Dill. Serve with any remaining Lemon wedges. Time to dine, Chef!
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PREP STEP
Rinse and roughly chop the Dill. Rinse and roughly dice the Tomato. Drain and halve the olives. Drain the feta.
SLABS OF GOLD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the paneer slabs until golden, 1-2 minutes per side. Drain on paper towel. Cut into bite-sized chunks.
SPIRIT OF THE MED
In a salad bowl, combine the juice of 2 Lemon wedges, the lemon zest (to taste), a drizzle of olive oil, 10ml of sweetener, and seasoning. Add the cooked orzo, the Tzatziki, the diced tomato, the halved olives, ½ the chopped dill, the pepper strips, and the sliced spring onion. Crumble in the drained feta and mix until combined.
GREEK FEAST
Plate up the loaded Greek orzo. Scatter over the paneer chunks and sprinkle over the remaining Dill. Serve with any remaining Lemon wedges. Time to dine, Chef!
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PREP STEP
Rinse and roughly chop the Dill. Rinse and roughly dice the tomatoes. Drain and halve the olives. Drain the feta.
SLABS OF GOLD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the paneer slabs until golden, 1-2 minutes per side. Drain on paper towel. Cut into bite-sized chunks.
SPIRIT OF THE MED
In a salad bowl, combine the juice of 3 Lemon wedges, the lemon zest (to taste), a drizzle of olive oil, 15ml of sweetener, and seasoning. Add the cooked orzo, the Tzatziki, the diced tomatoes, the halved olives, ½ the chopped dill, the pepper strips, and the sliced spring onion. Crumble in the drained feta and mix until combined.
GREEK FEAST
Plate up the loaded Greek orzo. Scatter over the paneer chunks and sprinkle over the remaining Dill. Serve with any remaining Lemon wedges. Time to dine, Chef!
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PREP STEP
Rinse and roughly chop the Dill. Rinse and roughly dice the tomatoes. Drain and halve the olives. Drain the feta.
SLABS OF GOLD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the paneer slabs until golden, 1-2 minutes per side. Drain on paper towel. Cut into bite-sized chunks.
SPIRIT OF THE MED
In a salad bowl, combine the juice of 4 Lemon wedges, the lemon zest (to taste), a drizzle of olive oil, 20ml of sweetener, and seasoning. Add the cooked orzo, the Tzatziki, the diced tomatoes, the halved olives, ½ the chopped dill, the pepper strips, and the sliced spring onion. Crumble in the drained feta and mix until combined.
GREEK FEAST
Plate up the loaded Greek orzo. Scatter over the paneer chunks and sprinkle over the remaining Dill. Serve with any remaining Lemon wedges. Time to dine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R148.94
for 4 servings · R37.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Tzatziki needs 200 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- Paneer Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mediterranean Orzo & Paneer?
The preparation time for Mediterranean Orzo & Paneer with tzatziki & pitted Kalamata olives is between 20 and 35 minutes.
What is the total time required to make Mediterranean Orzo & Paneer with tzatziki & pitted Kalamata olives?
The total time required to make Mediterranean Orzo & Paneer with tzatziki & pitted Kalamata olives is between 30 and 45 minutes.
How many servings does Mediterranean Orzo & Paneer provide?
4 servings
What are the main ingredients in Mediterranean Orzo & Paneer?
Bell Pepper, Dill, Feta, Lemon, Orzo Pasta, Paneer Cheese, Pitted Kalamata Olives, Spring Onion, Tomato, Tzatziki
What is the nutritional information of Mediterranean Orzo & Paneer?
Calories: 757, Carbs: 100 grams, Fat: grams, Protein: 38.2 grams, Sugar: 20.9 grams, Salt: 729 grams
How do I prepare Mediterranean Orzo & Paneer?
GREEK FEAST: Plate up the loaded Greek orzo. Scatter over the paneer chunks and sprinkle over the remaining dill. Serve with any remaining lemon wedges. Time to dine, Chef! SLABS OF GOLD: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the paneer slabs until golden, 1-2 minutes per side. Drain on paper towel. Cut into bite-sized chunks. PREP STEP: Rinse and roughly chop the dill. Rinse and roughly dice the tomato. Drain and halve the olives. Drain the feta. SPIRIT OF THE MED: In a salad bowl, combine the juice of 2 lemon wedges, the lemon zest (to taste), a drizzle of olive oil, 10ml of sweetener, and seasoning. Add the cooked orzo, the tzatziki, the diced tomato, the halved olives, ½ the chopped dill, the pepper strips, and the sliced spring onion. Crumble in the drained feta and mix until combined. ON TO THE ORZO: Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Mediterranean Orzo & Paneer?
Bell Pepper, Dill, Feta, Lemon, Orzo Pasta, Paneer Cheese, Pitted Kalamata Olives, Spring Onion, Tomato, Tzatziki
How many calories does Mediterranean Orzo & Paneer have?
757 calories
How much fat content does Mediterranean Orzo & Paneer have?
grams