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Orzo pasta
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Ingredients:
  • 1 teaspoon rose harissa
  • red wine vinegar
  • olive oil
  • 1 kg ripe cherry tomatoes on the vine
  • 1 bunch of spring onions
  • 1 bunch of garlic
  • 1 bunch of soft herbs (30g) such as basil, dill, mint
  • 500 g frozen broad beans (or fresh, if it’s the season)
  • 500 g dried orzo pasta
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 150°C/300°F/gas 2. In a large roasting tray, combine harissa, red wine vinegar, olive oil, sea salt, and black pepper. Add tomatoes on vines, spring onions, and garlic. Roast for 1 hour. Squeeze roasted garlic onto a board, chop with spring onions and herbs. Transfer to a large pan. Strain tomatoes and juices into pan, pressing with a spoon. Heat up sauce, cook broad beans for 2 minutes in boiling salted water. Peel any larger beans. Cook orzo according to packet instructions. Mix orzo and beans into sauce to absorb flavor. Transfer to a serving bowl, top with remaining herbs, and drizzle with olive oil. Serve hot or at room temperature.

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