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Baked Feta & Orzo with Roasted Cherry Tomatoes, Courgette & Herbs
Orzo is toasted in olive oil, simmered with stock without stirring, then baked with feta, tomatoes, courgette and herbs.
- 150 g orzo pasta
- 150 g feta cheese
- 250 g cherry tomatoes
- 200 g courgette
- 80 g red onion
- 10 g fresh oregano
- 8 g fresh dill
- 60 ml extra virgin olive oil
- 2 clove garlic cloves
- 250 ml vegetable stock
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Halve cherry tomatoes and cut courgette into 1cm half-moons. Dice red onion finely.
- Step 3
Heat 30ml olive oil in a large ovenproof pan over medium heat. Sauté red onion for 3 minutes until softened.
- Step 4
Add minced garlic and cook for 1 minute until fragrant.
- Step 5
Stir in orzo pasta and toast for 2 minutes, stirring constantly.
- Step 6
Pour in vegetable stock and bring to a simmer. Do not stir further.
- Step 7
Scatter courgette and cherry tomatoes over the pasta. Drizzle with remaining 30ml olive oil.
- Step 8
Season with sea salt and black pepper. Tear feta into chunks and distribute over the top.
- Step 9
Sprinkle with fresh oregano and half the dill.
- Step 10
Transfer to oven and bake for 18-20 minutes until pasta is tender and tomatoes are blistered.
- Step 11
Remove from oven, garnish with remaining fresh dill, and serve directly from the pan.
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