Greeks, look away now! Those who don’t turn on the oven in the summer months might want to turn the page, too. Personally, I don’t mind putting something in the oven in summer, not least because I enjoy that the oven does the work when I might not want to. I even quite like that cheeky blast of heat when I open the door, imagining briefly that I’m on the streets of Athens. I digress … Today’s recipe is for a Greek salad (minus the cucumber) that’s roasted to make the flavours sweeter and more jammy, then cut with briny feta and cooked with orzo to fill bellies after a long summer’s day.Roasted Greek salad with orzoYou’ll need two roughly 30cm x 40cm oven trays.Prep 15 min
Cook 1 hr 15 min
Serves 42 red onions (260g), peeled, halved and cut into roughly 4mm-thick half-moons2 red peppers (350g), stalks, pith and seeds removed and discarded, flesh cut into 5mm-thick strips2 green peppers (350g), stalks, pith and seeds removed and discarded, flesh cut into cut into 5mm-thick strips300g cherry tomatoes, halved80g pitted kalamata olives, halved100ml extra-virgin olive oil, plus a little more to finish1½ tbsp dried oregano
1¾ tsp fine sea salt
1 tbsp red-wine vinegar
