Tomato & Feta Orzo with capers, shallots and dill

Isle of Wight Tomatoes

Isle of Wight winter vine tomatoes, capers, shallots and dill are combined here to create a delicious dinner.

Ingredients

Serves: 4

500g orzo
2 echalion shallots
2 cloves of garlic, peeled and finely chopped
1 bunch of dill
Juice and zest of 1 lemon
1 tbsp dried mint
50g capers
1 litre of vegetable stock
300g Isle of Wight winter tomatoes
200g feta
Salt and pepper
Olive oil

Method

Preheat the oven to 200°C.
Put the dry orzo into a large oven-proof dish. Chop the shallots into slices and add to the dish with the garlic. Next add some roughly torn dill, the juice of ¼ lemon, the dried mint and capers.
Pour the stock over the dry orzo and stir. It will seem like there is a lot of liquid, but it will absorb when cooked.
Season with salt and pepper and place on the middle shelf of the oven for 25 minutes. Check and stir gently after 10-15 minutes.
After 25 minutes or when the liquid is thick and mostly absorbed, take the dish out of the oven and crumble the feta over the top. Add the cherry tomatoes on their vines pressing gently into the orzo.
Put the dish back in the oven for a further 15 minutes, until the top is crisp and the feta and tomatoes have blistered and softened.
Garnish with more fresh dill and drizzle generously with olive oil.