(Serves 4, or 2 generously with leftovers)
Ingredients
1 bunch of asparagus (6-8 spears)
20 cherry tomatoes
100g button mushrooms
2 tsp dried oregano
Olive oil
1 medium brown onion
1 large garlic clove
2 tbsp sherry vinegar
250g orzo pasta (can be replaced with GF)
1 chicken/veg stock cube or 500ml fresh stock
50-100g feta cheese (optional)
30g bunch of fresh parsley
1 lemon
1/2 tsp dried chilli flakes (optional)
Salt and pepper
A handful of rocket or salad leaves per person
A handful of pine nuts or flaked almonds (toasted)
Method
Preheat the oven to 180°c. Slice the asparagus into 2 inch pieces and the mushrooms into quarters. Add whole cherry tomatoes, asparagus and mushrooms to a bowl with 2 tsp of dried oregano, 2 tbsp olive oil and some salt and pepper. Spread mixture onto a lined baking tray. Roast for 15 mins.
Finely chop the parsley and mix with the zest of whole lemon and a pinch of salt. Very finely crumble the feta. Finely dice the onion and garlic. Heat 2 tbsp of oil in a heavy bottomed saucepan. Once hot add the onion and a pinch of salt. Cook for 5 minutes stirring occasionally.
Make or warm up the stock. Add garlic and after one minute add the orzo. Stir for a few minutes and then add the sherry vinegar and stir until coated. Add half the stock and simmer, stirring often and once absorbed, add the rest of the stock. Stirring until the orzo is just cooked (al dente). If you need to add a bit more water add a little bit at a time. The orzo takes about 8 mins in total. Add the tomatoes, asparagus and mushrooms and stir well. Add more water if it needs to be a little looser.
Put rocket leaves and toasted nuts in a bowl and drizzle with olive oil, a squeeze of lemon juice, salt and pepper. Serve with the orzo which has been sprinkled with feta and gremolata, finishing off with red pepper flakes and a crack of black pepper.