What to Cook Tonight #20

Bringing you flavours of the Mediterranean & Levant with a showstopping One-Pot Orzo with Tomatoes & Feta, tender Whole Roasted Cauliflower with Harissa Butter, and a hearty Spiced Carrot Salad.

We’re both in shoulder seasons at the moment — down in Wānaka the magnolias are are just starting to come out, the plum blossom is in full bloom, cherry blossom is imminent, and there is a real sense of spring in the air. It is such a magical time of year, and there is the most gorgeous energy as everything springs to life (quite literally) after a long winter.

There’s still a few more weeks of winter produce in the garden before it all goes to seed, and then there’s always a lag while we wait for the first of the new season’s harvests. At this time of year, we’re often craving fresh, lighter flavours, as we wait for the asparagus and new seasons greens to pop up. 

Over in Lisbon, Rose has been having the first rain since June, which has been warmly welcomed. There’s a sense of slowing down, spending more time at home, working, cooking, and being calm and nested. It’s still hot and tomatoes are still in abundance, but there is a shift in the atmosphere after a long summer.

So, this week we are meeting in the middle with a couple of ingredients from our favourite parts of the world — the Mediterranean and Levant. Dried mint, harissa, bulgur, yoghurt, and fresh herbs are the backbone running through our three recipes.

Baked Orzo with Tomatoes & Feta

First up, we have a gorgeous Baked Orzo with Tomatoes & Feta. This is one of those fab one-pot dinners that you can pop in the oven and forget about while you unwind from the day. The lovely caramelised flavour from roasted tomato sauce, toothsome orzo, creamy feta, and a little crunch from the pangrattato is pure perfection all year round. This hearty dish is sure to win over your household.

If you are cooking for one or two, it’s possible to halve this recipe, just keep the ratios the same. Leftovers keep well in a sealed container in the fridge for 4-5 days, reheat before serving.

You could add in a can of drained, rinsed chickpeas if you want to sneak some more protein in (add them in when you add the stock). This is also great with boneless chicken thighs — brown them and then bake them with the orzo if using. To make this vegan, leave the feta out and use vegetable stock.

We love this with Garlicky Breadcrumbs (pangrattato) on top for added crunch. To make garlicky breadcrumbs, heat ½ cup extra-virgin olive oil in a large heavy-based frying pan over medium-low heat. Add 4 cloves finely grated garlic, finely grated zest of 2 lemons, and ½ tsp flaky sea salt. Gently fry in the oil until aromatic, being careful not to burn the garlic (1–2 minutes). Add 2 cups breadcrumbs, stirring to coat the crumbs in the oil mixture, and toast, stirring often until deep golden brown (5 minutes). Remove from the heat and allow to cool before storing. Breadcrumbs will keep in a sealed container in the pantry for a couple of weeks. Make sure you keep them cool so they don’t become rancid. 

We recommend serving this with a fresh green salad and a tangy vinaigrette such as our Everyday Green Salad (use any salad greens you like).

If you liked this dish, be sure to try our One-Pot Chicken with Orzo & Fennel from our very first What to Cook Tonight. Leftover tomato paste is also well served in our One-Pot Pantry Puttanesca from What to Cook Tonight #10 and our Lentil & Mushroom Ragu from What to Cook Tonight #13.

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Whole Roasted Cauliflower with Harissa Butter

Our second recipe this week is for an incredible Whole Roasted Cauliflower with Harissa Butter, which is one of the most delicious ways to prepare cauliflower. It’s also very easy and looks impressive. We first had cauliflower like this at Miznon in Paris many years ago and have been preparing it this way ever since.