Orzo and roast tomato salad

Method

1. Heat the oven to 200°C (180°C fan) and put a large pan of salted water on to boil. Halve the courgette lengthways and slice it into 1 cm half moons.
2. Spread the whole cherry tomatoes and the courgette on a baking tray and toss with half the olive oil, salt and black pepper. Roast for 22 minutes, until the tomatoes have burst and the courgette is golden at the edges.
3. Cook the orzo in the boiling water for the time on the packet, usually 8 to 10 minutes, until tender with a little bite. Drain, rinse briefly under cold water so it does not stick, and drain again well.
4. In a large bowl, mix the juice of the lemon with the rest of the olive oil and a pinch of salt.
5. Add the orzo and the roast vegetables with all the juices from the tray, and toss together.
6. Leave for 5 minutes to cool a little so the leaves do not collapse, then fold in the rocket and the torn basil. Serve warm or at room temperature.

Tip Rinsing the orzo only briefly stops it clumping while it cools. A little extra olive oil keeps it loose if you make it ahead.

Photo made with AI.

From Nosha · nosha.app