ORZO TRAY BAKE WITH FETTA AND PEPPERS
Turn oven on to 220C.
Quarter 4 peeled red onions, one whole chilli, one roughly chopped red pepper, and split a head of garlic across the hemisphere of the bulb.
Drizzle with olive oil then roast for 20mins until the onions are cooked and the veg are starting to char.
Add in a tin of cherry tomatoes, a tsp of nigella seeds and a tsp of crushed coriander seeds.
Cook for 20 more mins, squash the tomatoes now on the back of a spoon, squish out the garlic and add it back to the pan with 800ml water, 250g orzo, mix and then dot with a whole packet of fetta (200g) that you crumble over. Cook for 15 mins until the orzo is cooked.
Top with sprinkled green herbs like parsley, dill or fresh coriander.