Tomato, Dill, Olive & Feta Orzo
knife, saucepan, kettle
Step 1/ 8
- 1 red onion
- 3 cloves garlic
- 12 Black olives
Finely dice the red onion, pit the olives (if not already) and mince the garlic cloves.
Step 2/ 8
- 2 tbsp olive oil
Heat the olive oil in a medium saucepan, add the onion, then cook gently for 5 minutes.
Step 3/ 8
- 2 400g tin of cherry tomatoes
- 2 tbsp sherry vinegar
- 2 tbsp tomato paste
- 2 tsp agave nectar (or honey)
Once softened, add the minced garlic, cherry tomatoes from both tins, the olives, sherry vinegar, tomato paste and agave nectar (or honey). Stir to combine.
Step 4/ 8
- 500 ml water
Whilst that’s cooking, boiling the kettle with at least 500ml of water inside.
Step 5/ 8
- 300 g orzo
Once boiled, add the orzo and the water to the saucepan. Stir to combine.
Step 6/ 8
- 100 g spinach
Bring the ingredients to a simmer and cook for around 15 minutes or until the orzo is just al-dente, then add the spinach and cook for a few more minutes until it wilts. Stir in a little more water if it looks a bit dry.
Step 7/ 8
- 200 g feta cheese
- 30 g dill
Just before serving, crumble in the feta (leaving a little to garnish on the top) and stir to combine. Roughly chop the dill and add that to the pan, again leaving some leaves aside to garnish.
Step 8/ 8
- lemon (for garnish)
Serve in a bowl and scatter the remaining feta and dill to the top. Slice the lemon into wedges, ready for squeezing! Drizzle over a glug of olive oil, then serve. Enjoy.
Enjoy your meal!