This is an update on one of my favourite Green Roasting Tin recipes, a really simple dish of baked orzo with fresh cherry tomatoes. Here, I add in a big square of feta to bake on top of the pasta, along with olives for a briny hit of flavour – all your food groups in one go. It’s perfect for a light dinner on a summer evening.
Serves: 2 generously
Prep: 10 minutes
Cook: 25 minutes
Method:
200g orzo
450ml boiling vegetable stock
300g baby plum or cherry tomatoes, halved
50g olives, pitted and halved
200g feta cheese
2 tablespoons olive oil
Couple of handfuls fresh basil leaves
Freshly ground black pepper
To serve
Extra virgin olive oil
Chilli flakes (optional)
Method:
- Preheat the oven to 180°C fan/200°C.
- Put the orzo into a medium roasting tin, pour over the boiling stock and stir, then top with the tomatoes and olives.
- Place the block of feta cheese in the middle of the dish, then drizzle over the olive oil, a scatter of fresh basil leaves (reserve some for later) and a good grind of freshly ground black pepper. Transfer to the oven to bake for 25 minutes.
- Carefully remove the baked feta with a fish slice and give the orzo a good mix with a wooden spoon before serving, then replace the feta as pictured. Scatter over the reserved basil leaves and top with a drizzle of extra virgin olive oil and a scatter of chilli flakes. Once cooked, let the dish stand for a few minutes before serving hot.
Recipes adapted from The Green Cookbook (Square Peg)
