Baked Feta with Cherry Tomatoes and Orzo

• 700gcherry tomatoes
• 1 x 200gblock feta
• 4garlic cloves, sliced
• 4 tbspolive oil
• 2 tspdried oregano
• 1/2 tspchilli flakes
• black pepper
• 350gorzo
• 150gspinach
• 20gbasil leaves, torn
• 1lemon, zest and juice
• fine salt
• 400gchicken breast or 300g raw prawns, griddled (optional)

Method

1. 1Heat the oven to 200C fan. Tip the tomatoes into a baking dish that holds them in a single layer, add the garlic, 3 tablespoons of the olive oil, the oregano, chilli flakes and plenty of pepper and toss. Make a space in the middle and sit the block of feta in it. Drizzle the feta with the last tablespoon of oil.
2. 2Bake for 30 minutes until the tomatoes have burst and their skins are wrinkled and charred in places, and the feta is soft and golden on top.
3. 3In the last 10 minutes, cook the orzo in a large pan of salted boiling water for 8 to 9 minutes until tender. Add the spinach for the final minute so it wilts, then drain, keeping a mugful of the water.
4. 4Take the dish out of the oven and stir the feta into the tomatoes with a fork so it breaks down into the juices and makes a rough, creamy sauce. Add the orzo and spinach, the basil, lemon zest and juice, and enough of the pasta water to loosen. Taste before you salt; feta carries plenty.
5. 5Serve in bowls as it is, or with griddled chicken or prawns on top for a bigger dinner.

Per serving

kcal

630

protein

21.1g

fibre

7.7g

carbs

79.7g

fat

26.2g