Ingredients

1 garlic bulb

4 tbsp olive oil

1 medium squash (about 800g), peeled, halved and cut into 2-3cm wedges

1 tsp smoked paprika

200g orzo

1 large leek, halved lengthways and finely sliced

½ tbsp unsalted butter

1 preserved lemon, finely chopped

150ml chicken or vegetable stock

1 small bunch of flat-leaf parsley, finely chopped

200g feta

3½ tbsp yogurt

½ lemon, juiced

Instructions

Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful not to cut too deep into the cloves. Place the garlic on a small sheet of foil, drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt, then scrunch the foil to enclose the garlic. Bake for 45 minutes. Remove from the oven and allow to cool while still wrapped.

Step 2: Toss the squash wedges with 2 tablespoons of olive oil, smoked paprika, and some seasoning. Spread them on a baking sheet and roast for 30 to 40 minutes, turning halfway through, until tender and lightly colored.

Step 3: Meanwhile, cook the orzo in salted boiling water over medium heat for 4-5 minutes until cooked but still firm to the bite (al dente). Drain the orzo, reserving a cup of the cooking water. Rinse under cold running water to cool and drain well.

Step 4: For the sauce, combine the feta, yogurt, lemon juice, and the flesh of four roasted garlic cloves (squeezed out from their skins) in a bowl. Blend into a smooth, thick but pourable paste, adding up to 2 tablespoons of water if needed. Set aside.

Step 5: Heat 1 tablespoon of olive oil and the butter in a large pan over medium heat. Add the sliced leek and cook, stirring regularly, for 5 minutes until translucent. Add the preserved lemon and the flesh of three roasted garlic cloves, mashing them together with the leeks.

Step 6: Stir in the cooked orzo, stock, and a splash of reserved orzo cooking water. Warm through for about a minute, then mix in half of the chopped parsley.

Step 7: To serve, spoon the orzo and leek mixture onto plates. Top with the roasted squash and drizzle over the feta and roasted garlic sauce. Sprinkle with the remaining parsley and serve immediately.

Tips & Variations

Use preserved lemon sparingly if you prefer a milder citrus flavor, or substitute with finely grated lemon zest for freshness.

Roasting the garlic until soft and caramelized adds sweetness—avoid burning to keep the flavor mellow.

Swap orzo with other small pasta shapes like Israeli couscous or fregola for a different texture.

For a vegetarian version, use vegetable stock instead of chicken stock.

Add toasted pine nuts or walnuts on top for extra crunch and nuttiness.

FAQs

Can I use a different type of squash?

Yes, butternut or kabocha squash work well as substitutes. They have similar textures and sweetness that complement the dish.

What can I do if I don’t have preserved lemon?

If preserved lemon isn’t available, finely grated lemon zest with a little extra lemon juice will add brightness. Alternatively, a small amount of lemon juice alone can work, but the unique salty-tangy flavor of preserved lemon is distinctive.