Harissa Orzo Traybake

Meal deal pasta pots are cancelled, it's all about this insanely delicious harissa orzo pasta salad. The perfect lunch or dinner.

10 minutes prep

45 minutes cook

Serves 4-6

Mia Jacobs

Ingredients

Traybake:

1 aubergine, diced into 1cm cubes

1 small onion, very finely diced

220 gcherry tomatoes

55 gpitted green olives

100 gchickpeas

1 bunch basil

50 mlextra virgin olive oil

1 bulb garlic

Orzo:

250 gorzo

1 vegetable stock cube

Tahini sauce (optional)

2 tbspgood quality tahini

1 tbspcold water (more if needed)

to taste salt

To finish:

1/2 lemon, juice

1 large handful herbs, chopped (parsley, coriander, basil or mint would work)

This orzo with roasted veg, chickpeas and harissa is packed with protein, fibre and flavour and makes the perfect meal prep lunch.

Method

1. Preheat the oven to 200 degrees/180 fan. Pop the aubergine, tomatoes, olives, harissa and basil into a large (heat proof) dish, cover with the oil, season with salt and pepper and toss to combine.

Place the head of garlic cut side down into the tray as well and roast for 45 mins or until the aubergine is soft.

Cook the orzo according to packet instructions, adding the stock to the cooking water to give the orzo more flavour.

Make a drizzleable tahini dressing by combining the ingredients, and season to taste (the tahini will seize up when water is added but keep adding water slowing and mixing until it's creamy and smooth).

When the veg are cooked and cooled slightly, squeeze out the roasted garlic onto a chopping board or plate then add back into the veg. Add the cooked orzo and a big handful of fresh herbs.

Season with lemon juice, salt and pepper, to taste. Drizzle over some tahini dressing just before serving. Tuck in now or later!