Courgette orzo with kohlrabi and pickled figs

Name: Courgette orzo with kohlrabi and pickled figs
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 2
Ingredients: 4 kohlrabi; 2 tbsp extra-virgin olive oil; For the courgette orzo; 3 tbsp extra-virgin olive oil; 500g courgettes, finely sliced; 100g orzo; For the fig topping; 50g clear honey; 100ml apple balsamic vinegar; 3 unripe, green figs, halved (see tip in intro); 2 tbsp chopped flatleaf parsley; 25g shelled cobnuts or hazelnuts, toasted and roughly chopped; ½ tsp dijon mustard

Portion size: Serves 2
Prep time 15 min. Cook time 1 hour 10 min
Difficulty: easy

Vegetarian

Kathy Slack

Food writer, grower and cook

Save

Looking for a new way to use up courgettes? This simple yet sophisticated courgette orzo from food writer Kathy Slack combines jammy fried courgettes in olive oil with orzo pasta, figs and thick slices of charred kohlrabi. The perfect late-summer supper for two.

Why it’s so good: “I know this might not seem like a familiar combination, but stay with me – it’s a perfect combination of silky pasta, umami-rich charred kohlrabi crunch and sweet, tart figs,” says Kathy.
More ideas: The courgettes can be stirred through any type of pasta and buried in a drift parmesan for a simple weeknight supper, and the pickled fig and nut crumble is a glorious addition to a cheese sandwich. The pickling liquor from the figs makes a sophisticated non-alcoholic drink mixed with soda water.”
Quick tip: You can make this pasta dish with ripe figs, too – you just have to halve the poaching time.

Tackle that courgette glut with more delicious courgette recipes.

Join Extradelicious to unlock Cook Mode

Ingredients

4 kohlrabi
2 tbsp extra-virgin olive oil

For the courgette orzo

3 tbsp extra-virgin olive oil
500g courgettes, finely sliced
100g orzo

For the fig topping

50g clear honey
100ml apple balsamic vinegar
3 unripe, green figs, halved (see tip in intro)
2 tbsp chopped flatleaf parsley
25g shelled cobnuts or hazelnuts, toasted and roughly chopped
½ tsp dijon mustard

Join Extradelicious to unlock Cook Mode

Method

Start with the fig topping. Put the honey and vinegar in a small pan set over a low heat with 50ml water and stir until dissolved. Add the halved figs and bring to a gentle simmer for 45-60 minutes until the skins of the figs are soft. The poaching liquor will reduce to a glossy sauce.
Fish the figs out of the pan (reserve the liquor), chop them finely (or leave whole if you prefer a chunky texture), then put in a bowl. Add the parsley, cobnuts (or hazelnuts), mustard, one tbsp of the reduced poaching liquor and a big pinch of salt. Stir and set aside to mingle.
While the figs cook, get the courgettes underway. Warm the olive oil in a large frying pan set over a medium heat, add the sliced courgettes and a big pinch of salt. Cook for 30-40 minutes, stirring regularly so the courgettes don’t catch. With patience, they will become soft, jammy and almost totally broken down. Set aside until needed.
Recipe continues after advertising adslot-recipe-4
Heat the oven to 210°C/190°C fan/gas 6½. Peel the kohlrabi, then cut them into 1cm thick discs. Toss in the 2 tbsp olive oil and season generously. Get a griddle pan smoking hot and, working in batches, sear the kohlrabi for 2-3 minutes on each side to create char lines, then finish cooking through by roasting in the oven on a baking tray for 20 minutes.
While the kohlrabi roasts, cook the orzo in salted boiling water according to the pack instructions and warm the courgettes over a low heat. Drain the cooked orzo, reserving a mug of cooking liquid. Add the orzo and a splash of cooking liquid to the courgette pan and stir to mix. Check the seasoning; it may need more salt.
To serve, ladle the creamy orzo into a bowl, pile the charred kohlrabi on top, then finish with a spoonful of the fig topping.