Dinner recipe
A one-pan turkey mince and orzo dinner with peppers, spinach, lemon, and feta for a bright weeknight meal.
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Ingredients
wide lidded frying pan, knife, grater
Method
Dice the onion, red pepper, and courgette into small pieces. Crush the garlic, zest the lemon, then cut the lemon into wedges for squeezing later.
Small vegetable pieces help the orzo cook evenly and make the finished bowls easier for children to eat.
Heat 1 tbsp oil in a wide lidded frying pan over a medium-high heat. Add the turkey mince and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink remains and the edges are lightly golden. Hold back extra salt and black pepper until the final taste check.
Add the onion, red pepper, and courgette to the pan. Cook for 5 minutes until the vegetables start to soften, then stir in the garlic, tomato puree, and smoked paprika for 1 minute until the paste darkens slightly.
Stir in the orzo and chicken stock. Bring to a steady simmer, cover, and cook for 10 to 12 minutes, stirring twice, until the orzo is just tender and the sauce is still slightly loose.
Stir in the spinach, lemon zest, and a squeeze of lemon juice. Cook uncovered for 2 to 3 minutes until the spinach wilts and the orzo looks glossy, adding a splash of water if it feels too thick.
Spoon the turkey orzo into shallow bowls, crumble over the feta, and serve with the remaining lemon wedges for squeezing over at the table. Taste once everything is assembled, then add a little salt and black pepper only if needed.
