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.
Mediterranean Orzo & Paneer
Mediterranean Orzo & Paneer
with tzatziki & pitted Kalamata olives
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Danish-style Feta
- Fresh Dill
- Lemon
- Orzo Pasta
- Paneer Cheese
- Pitted Kalamata Olives
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
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!
Orzo Pasta - 100ml
Fresh Dill - 3g
Tomato - 1
Pitted Kalamata Olives - 25g
Danish-style Feta - 30g
Paneer Cheese - 50g
Lemon - 1
Tzatziki - 50ml
Bell Pepper - 1
Spring Onion - 1
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!
Orzo Pasta - 200ml
Fresh Dill - 5g
Tomato - 1
Pitted Kalamata Olives - 50g
Danish-style Feta - 60g
Paneer Cheese - 100g
Lemon - 1
Tzatziki - 100ml
Bell Pepper - 1
Spring Onion - 1
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!
Orzo Pasta - 300ml
Fresh Dill - 8g
Tomatoes - 2
Pitted Kalamata Olives - 75g
Danish-style Feta - 90g
Paneer Cheese - 150g
Lemon - 1
Tzatziki - 150ml
Bell Peppers - 2
Spring Onions - 2
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!
Orzo Pasta - 400ml
Fresh Dill - 10g
Tomatoes - 2
Pitted Kalamata Olives - 100g
Danish-style Feta - 120g
Paneer Cheese - 200g
Lemon - 1
Tzatziki - 200ml
Bell Peppers - 2
Spring Onions - 2
Woolies Products in this dish
