Isle of Wight Tomatoes and Baked Orzo

This vibrant and flavourful dish combines the sweetness of Isle of Wight tomatoes with the creaminess of feta cheese, paired perfectly when baked with orzo pasta.

The juicy, sun-ripened tomatoes bring a burst of freshness, while the feta adds a rich, salty contrast. Baked with orzo, cooked until tender, absorbs the Mediterranean-inspired flavours, making this a comforting yet elegant meal that’s easy to prepare and perfect for a light lunch or dinner.

Serves: 4

Preparation time: 10 mins

Cooking time: 40 mins

You’ll need:

500g orzo

2 echalion shallots

2 cloves of garlic, peeled and finely chopped

1 bunch of dill

Juice and zest of 1 lemon

1 tbsp dried mint

50g capers

1 litre of vegetable stock

300g cherry tomatoes on the vine

200g feta

Salt and pepper

Olive oil

What to do:

1. Preheat the oven to 200°C.
2. Put the dry orzo into a large oven-proof dish. Chop the shallots into slices and add to the dish with the garlic. Next add some roughly torn dill, the juice of ¼ lemon, the dried mint and capers.
3. Pour the stock over the dry orzo and stir. It will seem like there is a lot of liquid, but it will absorb when cooked.
4. Season with salt and pepper and place on the middle shelf of the oven for 25 minutes. Check and stir gently after 10-15 minutes.
5. After 25 minutes or when the liquid is thick and mostly absorbed, take the dish out of the oven and crumble the feta over the top. Add the cherry tomatoes on their vines pressing gently into the orzo.
6. Put the dish back in the oven for a further 15 minutes, until the top is crisp and the feta and tomatoes have blistered and softened.
7. Garnish with more fresh dill and drizzle generously with olive oil.

Recipe from: thetomatostall.co.uk