Baked Feta Orzo
420kcal
Ingredients
- 2 red peppers
- 300 g cherry tomatoes
- 200 g feta cheese
- 3 garlic cloves
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 300 g orzo
- 30 g olives
- 10 g parsley
- 10 g dill
- 1 lemon juiced
- optional pickled red onions to serve
Method
- Preheat your oven to 200C | 395F.
- Roughly chop your red peppers (discard the stem and seeds) and add the peppers, garlic cloves (peeled but whole) and your cherry tomatoes to an oven-proof baking dish.
- Drizzle over 1.5tbsp of the olive oil and the seasonings and stir to combine the vegetables.
- Add your feta (reserve some to crumble over the finished dish), then drizzle with the rest of the oil.
- Bake in the oven for 30 minutes.
- Meanwhile, cook your orzo according to the packet instructions.
- When the vegetables and feta is done, you could either transfer it to a blender and blend until smooth, or simply mash the feta and tomatoes into a chunkier sauce. In the photos, I've blended until smooth.
- Add the orzo and stir it in. Squeeze over the lemon juice.
- Top the dish with your fresh herbs, olives, and red onions.
Nutrition
Serving1gCalories420kcalCarbohydrates48gProtein15gFat19gSaturated Fat9gPolyunsaturated Fat9gCholesterol45mgSodium1108mgFiber4gSugar9g
Notes
This dish could be made as a one-pot dish - you could add the orzo and 500ml of stock to your baking dish and bake for 30 minutes.