Tomato, dill, olive and feta orzo
NUTRITION: PER SERVING
FAT: 21G (8.3G SATURATED)
CARBOHYDRATES: 68.7G (14.9G SUGARS)
Glug of oil
1 finely sliced red onion
1 crushed garlic clove
2 x 400g tins chopped cherry tomatoes
Handful of pitted black olives
2 tbsp sherry vinegar
2 tbsp tomato purée
2 tsp agave nectar or honey
200g pack of feta
Bunch of chopped fresh dill
Lemon wedges, to serve
Heat a glug of oil in a medium saucepan, add the red onion, then cook gently for 5 minutes. Add the garlic clove, chopped cherry tomatoes, a handful of pitted black olives, the sherry vinegar, tomato purée and agave nectar, stir together, season and add the orzo and 500ml water.
Bring to a simmer and cook for 15-20 minutes more until the orzo is al dente, then add the spinach and cook for a few minutes more until wilted; stir in a splash more water if it looks a bit dry.
To serve, crumble in the feta, stir in most of the bunch of chopped fresh dill, then scatter over the remaining feta and the remaining dill. Drizzle over a glug of extra-virgin olive oil, then serve with lemon wedges for squeezing.