All-in-one orzo with baked feta, tomatoes & olives
SERVES 2
INGREDIENTS
200g orzo
450ml boiling vegetable stock
300g baby plum or cherry tomatoes, halved
50g olives, pitted and halved
200g feta cheese
2 tbsp olive oil
Handful of 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/gas mark 6. Put the orzo into a medium roasting tin, pour over the boiling stock and stir. 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.
Turmeric fried aubergines with butter chilli cashews
SERVES 4 AS A SIDE
INGREDIENTS
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