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Roasted Herbed Tomato & Feta Orzo



​For 4 serves 

  • 4 tbsp olive oil 

  • 600g cherry tomatoes 

  • 4 cloves garlic, minced 

  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

  • 1 tsp chilli powder or chilli flakes 

  • 3 tsp maple syrup (or honey)

  • Sea salt and cracked black pepper 

  • 500g dry orzo pasta 

  • 2 tbsp balsamic vinegar (or red wine vinegar) 

  • 2 tbsp water

  • 1 shallot, grated

  • 1 cup fresh basil roughly chopped

  • 200g feta, crumbled 

  • 45g toasted pine nuts 


  1. Preheat the oven to 200 degrees (C). On a roasting pan, combine 2 tablespoons olive oil, tomatoes, garlic, thyme, chilli powder, 1 teaspoon maple syrup , and a pinch each of salt and pepper. Roast for 20-25 minutes, until the tomatoes burst.

  2. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Drain and set aside.

  3. Meanwhile, in a large bowl, combine 2 tablespoons olive oil, 2 tbsp water, the balsamic vinegar, 2 teaspoons maple syrup, the shallot, and a pinch each of red pepper flakes, salt, and pepper and combine. 

  4. Add the hot orzo and fresh basil, toss to combine. Add the tomatoes and any juices left in the pan, the feta, and nuts, gently toss. Serve warm or chilled with more fresh basil!

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