Salad Feasts by Jessica Elliott Dennison

Author:Jessica Elliott Dennison [Elliott Dennison, Jessica]
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant (UK)
Published: 2018-07-11T23:00:00+00:00

25 MINUTES

SERVES 4

600 g (1 lb 5 oz) ripe cherry tomatoes

small bunch (15 g/½ oz) thyme, leaves only

2 tablespoons olive oil

½ teaspoon sea salt flakes

¼ teaspoon cracked black pepper

½ teaspoon chilli flakes (optional)

1 teaspoon ground cumin

2 large garlic cloves

300 g (10½ oz) orzo

large bunch (30 g/1 oz) flat-leaf parsley, leaves only

1 lemon

3 tablespoons dukkah (optional)

+ First, preheat the oven to 220°C (425°F/Gas 7) and bring a medium pan of water to the boil. Slice the tomatoes, some in halves, some in quarters, then add to a large roasting tray in a single layer. Scatter over the thyme leaves and add the oil, salt, pepper, chilli flakes (if using), cumin and garlic (leave the skins on). Gently toss and roast for 15 minutes. Remove and reserve the garlic then roast the tomatoes for a further 5 minutes until starting to catch at the edges.

+ Meanwhile, boil the orzo in the pan of water over a medium heat for the time stated on the packet (around 8–10 minutes for al dente). Refresh under cold water to stop the pasta cooking then drain completely. Roughly chop the parsley leaves.

To assemble

Squeeze the roasted garlic flesh into the roasting tray. Using a fork, mash the garlic and half of the tomatoes into a chunky pulp. Add the cooked orzo into the tray then zest in the lemon. Squeeze in the juice of half the lemon then taste; you may want to add more lemon depending on the acidity/sweetness of your tomatoes. Add the parsley then stir everything together, ensuring you scrape all the nice sticky bits off the bottom of the tray. Transfer to a large platter then scatter with the dukkah, if using, to finish.

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