Feta Baked Orzo

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Step 1.

Preheat the oven to 180°C.

Step 2.

Finely slice the onions and garlic and roughly chop the roasted peppers.

Step 3.

Heat a large ovenproof pan over a medium-high heat.

Step 4.

Cook most of the onion, saving a handful, in a glug of oil with a pinch of salt for 8-10 mins until they start to caramelise.

Step 5.

Add the oregano, garlic and chilli flakes and cook for a further couple of mins.

Step 6.

Now add the orzo, chopped tomatoes and peppers. Add 210ml of water and a splash of the liquid from the pepper jar.

Step 7.

Season with salt and pepper, crumble in the feta and scatter your olives over the top of the pan.

Step 8.

Bring to a simmer and transfer to the oven for 30-35 mins until cooked through and starting to brown on top.

Step 9.

While the orzo bakes, toss the dill, parsley and remaining sliced onion with a squeeze of lemon.

Step 10.

Top the orzo with the onion and herbs and a drizzle of olive oil. Serve with extra lemon wedges.

If you can get your hands on some fresh oregano, lob a load on top before baking for crispy pops of flavour.

2 Red Onions
2 Cloves of Garlic
2 Jarred Roasted Peppers
1 Tsp Dried Oregano
1 Tsp Chilli Flakes
400g Orzo
400g Tin of Chopped Tomatoes
200g Feta
60g Kalamata Olives
Handful of Dill
Handful of Parsley
1 Lemon
Olive Oil