Tomato, Dill, Olive & Feta Orzo
knife, saucepan, kettle
- 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.
- 2 tbsp olive oil
Heat the olive oil in a medium saucepan, add the onion, then cook gently for 5 minutes.
- 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.
- 500 ml water
Whilst that’s cooking, boiling the kettle with at least 500ml of water inside.
- 300 g orzo
Once boiled, add the orzo and the water to the saucepan. Stir to combine.
- 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.
- 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.
- 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!