Orzo with Tomatoes, Cucumber and Feta

Instructions

1. 1

   Bring a large pot of water to a rolling boil and season it with 0.5 tsp salt. Add the 80 g orzo and cook until al dente, about 8 minutes. Before draining, scoop out and reserve 60 ml of the starchy cooking water.

   ~8 min

   Why? Technique
2. 2

   While step 1 cooks

   While the orzo cooks, halve the 120 g cherry tomatoes and cut the 80 g cucumber into 1 cm dice. Pick the 10 g parsley leaves and chop them. Zest the lemon into a mixing bowl, then squeeze in 1 tbsp lemon juice.

   ~6 min

3. 3

   Heat the 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the cherry tomatoes cut side down and cook until they soften and their edges blister, about 4 minutes.

   ~4 min

   Why?
4. 4

   Drain the orzo and add it to the skillet with the tomatoes. Pour in the 60 ml reserved cooking water and toss over medium heat until the liquid turns glossy and clings to the orzo, about 2 minutes.

   ~2 min

   Why? Chef's tip Technique
5. 5

   Take the skillet off the heat. Fold in the cucumber, 30 g olives and the lemon zest and juice from the bowl. Crumble in the 40 g feta, season with 0.25 tsp black pepper and toss gently.

   ~1 min

   Why?
6. 6

   Scatter the chopped parsley over the top and serve warm or at room temperature.

   ~1 min