Jamie Magazine
By Elspeth Meston
25 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
300g dried orzo pasta
extra virgin olive oil
250g cherry tomatoes, on the vine
balsamic vinegar
350g runner beans
½ a bunch of chives (10g)
1 lemon
80g feta cheese
50g rocket
Method
- Preheat the oven to 180°C/350°F/gas 4. Cook the orzo in a pan of boiling salted water, according to packet instructions, until al dente. Drain, then dress in a drizzle of extra virgin olive oil.
- Place the cherry tomatoes on a baking tray with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar and a pinch of sea salt and black pepper, and roast for 15 minutes.
- Meanwhile, feed the runner beans through a bean cutter. If you don’t have one, run a speed-peeler down each side of the bean to get rid of the stringy bits, then cut them at an angle into 3cm pieces. Cook the runner beans in a pan of boiling salted water for 2 to 3 minutes, until tender.
- Discarding the vine, mash half the tomatoes with 2 tablespoons of olive oil, and 1 tablespoon of balsamic. Finely chop and add the chives, zest in the lemon and its juice, to taste, and toss together with the orzo and runner beans in a bowl. Crumble in and stir through the feta, remaining tomatoes and rocket.
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