Orzo, Tomato, Feta & California Walnut Traybake

Course dinner, lunch, Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 647kcal

Ingredients

  • 300 g orzo pasta
  • 1 red pepper sliced
  • 2 cloves garlic crushed
  • 3 tbsp pesto
  • Pinch chilli flakes optional
  • 1 vegetable stock cube
  • 400 g can chopped tomatoes
  • 200 g cherry tomatoes
  • 75 g California Walnuts roughly chopped
  • ½ x 25g pack basil shredded, plus extra leaves to garnish
  • 200 g pack feta

Instructions

  • Preheat the oven to 200oC, gas mark 6.
  • Place the orzo, pepper, garlic, pesto and chilli flakes (if using) in a large roasting tin.
  • Dissolve the stock cube in 500ml boiling water. Stir the chopped tomatoes into the tray with the stock. Stir well and add the cherry tomatoes.
  • Bake for 15 minutes then stir. Mix together the Walnuts and basil, sprinkle over the traybake and crumble over the feta, bake for a further 15 minutes until tender.
  • Serve scattered with fresh basil leaves.

Nutrition

Serving: 356g | Calories: 647kcal | Carbohydrates: 65g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Fibre: 5.6g | Sugar: 9.2g

Notes

Cooks tip
For an extra punch, add a sprinkle of hot smoked paprika before cooking. Great served with a fresh leaf salad.
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