A vibrant one-pan orzo bake with sweet roasted tomatoes, pesto and crumbled feta, finished with California Walnuts and fresh basil. A source of protein, it’s simple to prepare and full of Mediterranean-inspired flavour- an easy crowd-pleaser for busy evenings.
½ x 25g pack basil, shredded, plus extra leaves to garnish
200g pack feta
PREPARATION
Preheat the oven to 200oC.
Place the orzo, pepper, garlic, pesto and chilli flakes (if using) in a large roasting tin.
Dissolve the stock cube in 500ml boiling water. Stir the chopped tomatoes into the tray with the stock. Stir well and add the cherry tomatoes.
Bake for 15 minutes, then stir. Mix together the California Walnuts and basil, sprinkle over the traybake and crumble over the feta, bake for a further 15 minutes until tender.
