Today was a luxury – Good Friday, and nothing to do except potter around, with the doors open out onto the garden, letting in the sunshine (and the dulcit sounds of the children next door squealing at the tops of their voices).
For a late lunch, and in a spring-clean frame of mind, I sniffed around the fridge and cupboards and came up with this – roasted tomatoes and red pepper, orzo, avocado, dressed in a homemade salsa verde of basil, garlic, lemon juice and olive oil.
What to use
- 1 red pepper
- 8 cherry tomatoes
- 1 avocado
- 70g orzo
- olive oil
- salt and pepper
- 2 heaped tsp salsa verde
How to use it
Chop the pepper into bite sized chunks, and put into a roasting dish with the tomatoes (whole), drizzle with olive oil, and sprinkle over some sea salt, and put into a 180 oven for about 20 minutes. Don’t over roast them as you need the pepper to have a bit of crunch.
Boil and drain the orzo (10 minutes) and put back into the pan. Tip the roasted tomatoes and peppers – and their juices – into the pan. Dollop in a spoon of salsa verde and mix well.
Serve with a sliced avocado, another teaspoon of salsa verde, drizzle over a little olive oil and season to taste.