Roasted Tomato Basil and Feta Orzo

From Half-Baked Harvest 

Serves 

Ingredients: 

• 4 tbsp olive oil 
• 4 cups cherry tomatoes 
• 2-3 garlic cloves, skin removed and finely chopped  
• 2 tsp dried thyme 1 tsp chilli powder   
• 3 tsp honey 
• Salt and pepper 
• 200g orzo pasta 
• 1 tbsp red wine vinegar 
• ½ small onion, finely chopped 
• Chilli flakes 
• ½ cup fresh basil, roughly chopped 
• ½ cup mixed fresh herbs, such as dill and chives 
• 200g feta, crumbled 
• ⅓ cup toasted nuts/seeds 

Method:

1. Preheat the oven to 200°C. 
2. In a bowl, combine 2 tbsp olive oil, garlic, thyme, chili powder, 1 tsp honey, and a pinch of salt and pepper. Add the tomatoes, and toss well. Place on a baking tray and roast for 20-25 minutes, until the tomatoes burst. 
3. Bring a pot of salted water to a boil. Boil the orzo until al dente. Drain. 
4. Meanwhile, in a large bowl, combine 2 tbsp olive oil, the red wine vinegar, 2 teaspoons honey, the onion, and a pinch each of chilli flakes, salt, and pepper. 
5. Add the hot orzo and fresh herbs, and toss to combine. Add the tomatoes and any juices left in the pan, the feta, and nuts, and gently toss. 
6. Enjoy warm or chilled.