Directions

• Heat your oven to 150C. Cook your orzo in salted boiling water until al dente, then drain, rinse with cold water and put in a bowl. Stir through a drizzle of olive oil and set aside.
• Toss the tomato wedges with a drizzle of olive oil, the za’atar and a little salt. Arrange in a single layer on a lined baking tray and roast until charred, around 30 mins.
• Meanwhile, it’s time to mix everything into the orzo. Stir through your pesto, 3/4 of the almonds, the olives and the spinach. Taste, then add parmesan, salt and pepper.
• When you’re tomatoes are done, stir through half of them, keeping the rest aside. To serve, arrange the orzo on a large platter and scatter over the last of the tomatoes and almonds. Garnish with more parmesan and pepper. Serve at room temperature.