Greek Orzo and Peas with Baked Feta and Black Olives

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 150g cherry tricoloured tomatoes, halved
• Finely grated zest of 1 lemon
• ½ tsp dried oregano
• 100ml vegetable stock
• 300g dried orzo pasta, cooked
• Small handful of dill fronds, finely chopped
• 300g frozen peas
• 75g black olives
• 200g Feta cheese, cut into chunks

To serve

• Chopped dill

Method

Preheat the oven to 220C/200Cfan/Gas 7.

Heat a large heavy based frying pan. Add the olive oil and heat over a medium heat. Add the onion, garlic and tomatoes and fry until slightly soft. Stir in the lemon zest, oregano and vegetable stock. Season with some salt and pepper and cook for around 3 minutes.

Then stir through the cooked orzo and add the dill, peas and black olives, and check the seasoning. Stir again and top with the Feta. Bake in the oven for 5-7 minutes until the Feta has just started to colour.

Scatter over some more chopped dill to serve.

Tip: this dish is also lovely with toasted pine nuts or sunflower seeds. The Feta can be replaced with vegan Feta.