Baked Feta & Cherry Tomato Orzo
Photo via Pexels
This is one of those useful dinners where the oven does most of the work and somehow still delivers something a bit lush. The feta softens into the tomato juices, the garlic sweetens, and the orzo turns it all into a glossy, scoopable supper. Keep a spoon nearby because everyone will want the corners of the dish.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Local shop200g feta
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Local shop300g orzo pasta
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Local shop500g cherry tomatoes
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Local shop3 cloves garlic, sliced
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Local shop1 red onion, finely sliced
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Local shop1 small bunch fresh basil
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Local shop750ml hot water
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 45 minutes from start to finish.
Heat the oven to 200C / 180C fan.
Tip the cherry tomatoes, garlic and red onion into a baking dish. Add the olive oil, season with black pepper and toss together.
Sit the feta in the middle and bake for 20 minutes until the tomatoes have collapsed and the feta is soft.
Meanwhile, cook the orzo in well-salted boiling water for 8-10 minutes until just tender, then drain, reserving a splash of the cooking water.
Mash the baked feta into the tomatoes to make a rough sauce, then fold in the orzo. Loosen with a splash of hot water if needed.
Tear in most of the basil, check the seasoning and scatter the rest over the top to serve.
Nutrition
Estimated per serving
Cook's tip
Salt the orzo water well but go carefully with extra salt at the end - feta brings plenty of its own.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.