Preserved Lemon & Herb-Baked Orzo | TASTE

Ingredients

• 2 md leeks, washed, trimmed and thinly sliced
• 2 tbsp olive oil
• The juice of a lemon, unwaxed or organic
• 1 tsp coriander seeds, roughly ground in a pestle and mortar
• ½ tsp fennel seeds
• 1 green chili, finely chopped
• 3 ½ oz baby spinach, washed
• 12 oz orzo pasta
• 4 generous handfuls of mixed soft herbs (I like parsley, tarragon, mint and dill)
• 1 ¾ c plain yogurt of your choice
• 1 organic egg, beaten, or ¼ cup/30 g ground flaxseed
• ½ lg preserved lemon, flesh discarded and rind finely chopped
• 1 tsp sumac
• 4 scallions, thinly sliced
• Zest of 1 lemon, unwaxed or organic