tomato, dill, olive and feta orzo
 
 

serves 4, hands-on time 15 min, simmering time 15-20 min

glug of oil
1 red onion, finely sliced
1 garlic clove, crushed
2 x 400g tins chopped cherry tomatoes
handful of pitted black olives
2 tbsp sherry vinegar
2 tbsp tomato purée
2 tsp agave nectar
300g orzo
500ml water
100g spinach
200g pack of feta
bunch of dill, fresh and chopped
glug of extra-virgin olive oil
lemon wedges, to serve

Heat a glug of oil in a medium saucepan, add the red onion and cook gently for 5 minutes. Add the crushed garlic clove, cherry tomatoes, black olives, sherry vinegar, tomato purée and agave nectar, stir together, season and add the orzo and water.

Bring to a simmer and cook for 15-20 minutes more until the orzo is al dente, then add the spinach and cook for a few minutes more until wilted; stir in a splash more water if it looks a bit dry.

To serve, crumble in most of the feta, stir in most the dill, then scatter over the remaining feta and the remaining dill. Drizzle over a glug of extra-virgin olive oil, then serve with lemon wedges for squeezing.

per serving: 564kcals, 21g fat (8.3g saturated), 20.9g protein, 68.7g carbs (14.9g sugars), 1.4g salt, 8.3g fibre