Preheat the oven to 180°C fan/200°C.
Mix the garlic, shallots, orzo and vegetable stock in a roasting tin.
Rub the Tenderstem Royale® with the olive oil, then arrange in a single layer over the orzo. Scatter with the pine nuts, then transfer to the oven to bake for 20 minutes.
Once baked, remove the Tenderstem Royale® from the roasting tin. Add the remaining ingredients to the roasting tin, gently mixing in the crumbled blue cheese, lemon juice and chopped rocket along with a good glug of extra virgin olive oil.
Taste and adjust the lemon juice and salt as needed, season with freshly ground black pepper, then transfer to serving plates and scatter over the roasted Tenderstem Royale®.
As with all dishes, do taste and adjust the texture and seasoning on the orzo before serving – if it looks a bit dry, add a little more oil and vegetable stock, if the flavour needs pepping up, add more lemon juice – it’s all down to individual taste. This is excellent served cold – save leftovers and have it the next day for lunch.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.