Chickpea, Tomato + Feta Traybake with Orzo

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

650g baby plum tomatoes

200g feta cheese

3tsp grated garlic

1tsp dried oregano

½tsp chilli flakes

1 tbsp red wine vinegar

3 tbsp olive oil

150g spinach, or other leafy greens of choice

1 jar of Queen Chickpeas, drained

50g black olives

A handful of pine nuts, toasted (optional)

200g orzo (optional)

A handful of fresh basil (roughly 10g)

Lemon wedges, to serve

Orzo - giant cous cous

Instructions

Preheat the oven to 190C.

Tumble the tomatoes into a large baking tray and pop the block of feta in the centre of the tray.

In a bowl, add the garlic, oregano, chilli flakes, red wine vinegar, olive oil, a pinch of salt and cracked black pepper in a small bowl and mix well to combine. Pour this dressing over the feta and tomatoes, using a spatula to spread it over evenly. Bake for an initial 25 mins.

Meanwhile, cook the orzo in a pan of boiling, salted water as per packet instructions.

After the 25 mins, remove the tray from the oven and tumble in the drained chickpeas and spinach (or any greens, if using). Toss to coat in the tomato juices and continue to bake for a further 5-6 minutes, just to warm the chickpeas through.

Remove the pan from the oven. Mash up the feta and some of the tomatoes with a fork to form a creamy sauce. Pour in the cooked orzo and mix well, add some pasta water to loosen the sauce if needed.

Tear in the basil leaves and scatter over the pine nuts and olives. Serve onto plates + tuck in.

Nutrition

• Taille de Portion: 4