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.