All-In-One Orzo with Baked Feta, Tomatoes & Olives

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. This provides a generous serving size, any leftovers are perfect for lunch the next day. Recipe adapted from The Green Cookbook by Rukmini Iyer, published by Square Peg (£21.99). Photography by David Loftus ©

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

vegetable stock cube 1
cherry tomatoes 600 g (halved)
black olives 100 g (halved)
orzo 400 g
feta 400 g
olive oil 3 tbsp
fresh basil 1 handful (leaves picked)
chilli flakes to serve

Method

Preheat the oven to 180°C fan/200°C/gas 6.
Make up the vegetable stock cube with 225ml boiling water per serving. Cut the tomatoes and olives in half.
Put the orzo into a medium roasting tin, pour over the stock and stir, then top with the tomatoes and olives.
Place the feta cheese in the middle of the dish, then drizzle over the olive oil, scatter ½ of the basil leaves (reserve the rest for serving) and a good grind of black pepper. Transfer to the oven and bake for 25 minutes.
After this time, carefully remove the baked feta from the tray, a fish slice is great for this and give the orzo a good mix with a wooden spoon, then place the feta back on top.
Plate up - divide the orzo and feta, scatter the reserved basil leaves and top with a drizzle of olive oil and a pinch of chilli flakes (optional).

More recipes like this...

All-In-One Orzo with Baked Feta, Tomatoes & Olives

Start your shop...

Ingredients

Method

More recipes like this...

Lemony Chicken Orzo

Loaded Courgette, Lentil & Feta Traybake

Crisp Cauliflower Steaks with Harissa & Goat’s Cheese