Roasted Tomato & Feta Orzotto Recipe

Ingredients

500g baby plum tomatoes
2 shallots
3 garlic cloves
A handful of thyme
1 lemon
120g feta
1 vegetable stock cube
450g orzo pasta
100g baby leaf spinach

Prep: 15 mins | Cook: 40 mins

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Method

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Halve the tomatoes and add them to a large roasting tin. Trim, peel and dice the shallots. Peel and grate the garlic cloves. Add the shallots and garlic to the roasting tin.

2. Pick the thyme leaves off their woody stalks. Finely grate the zest from the lemon. Add most of the thyme leaves and the lemon zest to the tin. Drizzle over 2 tbsp olive oil and season with salt and pepper. Toss to mix.

3. Nestle the feta on top of the tomatoes. Slide the roasting tin into the oven and bake for 15-20 mins till the tomatoes are lightly charred and juicy.

4. Meanwhile, fill and boil the kettle. Add the vegetable stock powder to a heatproof jug. Pour in 600ml boiling water. Stir well to mix.

5. When the tomatoes have roasted for 20 mins, remove the roasting tin from the oven and use the back of a fork to gently and carefully squish the tomatoes and feta to make a creamy sauce.

6. Add the orzo to the tomato and feta mix. Pour over the hot vegetable stock and stir well. Cover the roasting tin with a tray or kitchen foil. Return the roasting tin to the oven and cook for a further 15 mins till the pasta is almost cooked.

7. Remove the roasting tin from the oven. Stir through the baby leaf spinach. Return the roasting tin to the oven and cook, uncovered, for a final 5 mins till the spinach has wilted and the pasta is tender but still has a little bite.

8. Squeeze the juice from half the lemon over the cooked pasta. Taste and add more salt, pepper or lemon juice, if you think it needs it.

9. Divide the orzo between 4 warm plates. Drizzle over a little olive oil. Scatter over the remaining thyme leaves and serve.