This Little Plate. | Simple recipes for the flavour obsessed.

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Cherry Tomato and Harissa Orzo

Cook Time

25 minutes

Prep Time

5 minutes

Serves

A delicious, comforting bowl of tomatoey goodness elevated with fragrant spices and a hint of chilli. It’s so moreish and effortless to make, you’ll have it on high rotation in the cooler months.

Ingredients

2 tbsp olive oil

400g cherry tomatoes

2 tsp smoked paprika

1 tsp fennel seeds

4 cloves Garlic

250g orzo

700ml vegetable stock

1 cup of baby spinach

25g butter

½ cup Greek yoghurt

½ lemon zest

½ lemon juice

1/4 cup parsley

1 tbsp Harissa

½ cup sun dried tomatoes, finely chopped

4 pieces of fresh sourdough bread to serve

Instructions

Add olive oil, cherry tomatoes to a pan and fry for 2-3 minutes on a gentle heat to soften slightly
Add garlic, and saute for 1 minute, then add orzo, smoked paprika, harissa, fennel seeds, stock, salt, pepper, stir to combine then cover with a lid and simmer for 15-17 minutes, check half way and add water if looking like it’s drying up
Meanwhile, finely chop the parsley, add lemon zest, lemon juice and olive oil, mix to combine, set aside
Remove from heat, add butter, baby spinach and stir through
To serve, add orzo to bowls, then add a dollop of greek yoghurt, drizzle with parsley mixture and scatter over some sun dried tomatoes.