Pink Orzo with goats cheese? What's not to love. It's beautiful to look at and the flavours are so complementary to each other, the lemon zest balancing out the rich creamy goats cheese and the pop of freshness from the beetroot. A dish of beauty from serving to last mouthfuls. It's guaranteed to get clean plates.

Serves: 2-3

Cooking Time: 30 minutes

Ingredients:

• 1 Leek
• 2 Garlic Cloves
• 25g Butter
• 1 tbsp White Wine Vinegar
• 200g Orzo
• 500ml Vegetable Stock
• Zest of 1 Lemon
• 4 Ready-to-eat Beetroot (not in Vinegar)
• Sprig of Thyme
• 100g Goats Cheese
• S&P
• Parmesan to Serve

Instructions:

1. Start off by chopping the leek and throwing it into a deep pan along with the butter to soften.
2. Finely chop the garlic and add to the leeks after a couple of minutes.
3. Prepare the vegetable stock and set aside.
4. Once leeks are softened, add the white wine vinegar, followed by the orzo.
5. Mix through and sauté for a couple of minutes before adding the vegetable stock, lemon zest, and chopped thyme.
6. Meanwhile, cube the beetroot and add to the orzo after 10 minutes.
7. Stir through to colour the orzo a beautiful pink, seasoning generously.
8. After another 5 minutes of cooking, cube the goats cheese and add 2/3 of it to the orzo, reserving some to serve on the side.
9. Taste-test the orzo and continue cooking for another few minutes until al dente. If it's getting too dry, add a dash of water at a time to prevent sticking but avoid making it too watery.
10. Once cooked to your liking, remove from the heat and serve with the remaining goats cheese on top and a grating of parmesan.

Serving Note: Best enjoyed with an ice-cold glass of Pinot while listening to Florence and the Machine's Dance Fever Album.