MINIMUM EFFORT, MAXIMUM TASTE

Easy vegetarian recipes from bestselling author Rukmini yer

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