Summer 2024

All-in-One Orzo with Baked Feta, Tomatoes and Olives

Print this Recipe

Serving: 2

Prep Time: 10 minutes

Cook Time: 25 minutes


200g orzo

450ml boiling vegetable stock

300g baby plum or cherry tomatoes, halved

50g olives, pitted and halved

200g feta cheese

2 tablespoons olive oil

Couple of handfuls fresh basil leaves

Freshly ground black pepper

To serve:

Extra virgin olive oil

Chilli flakes (optional)


The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make all-in-one orzo with baked feta, tomatoes and olives…

This is an update on one of Rukmini’s favourite Green Roasting Tin recipes, a really
simple dish of baked orzo with fresh cherry tomatoes. Here, she adds in a big
square of feta to bake on top of the pasta, along with olives for a briny hit
of flavour – all your food groups in one go. It’s perfect for a light dinner on
a summer evening.

  1. Preheat the oven to 180°C fan/200°C/gas 6.
  2. Put the orzo into a medium roasting tin, pour over the boiling stock and stir, then top with the tomatoes and olives.
  3. Place the block of feta cheese in the middle of the dish, then drizzle over the olive oil, a scatter of fresh basil leaves (reserve some for later) and a good grind of freshly ground black pepper. Transfer to the oven to bake for 25 minutes.
  4. Carefully remove the baked feta with a fish slice and give the orzo a good mix with a wooden spoon before serving, then replace the feta as pictured. Scatter over the reserved basil leaves and top with a drizzle of extra virgin olive oil and a scatter of chilli flakes. Once cooked, let the dish stand for a few minutes before serving hot.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Rukmini’s recipes!

0/5 (0 Reviews)


Keep up to date and stay inspired with the latest recipes.

  • This field is for validation purposes and should be left unchanged.