Crispy Tomato-Basil Butter Bean Orzo Trays with Lemon Feta Yogurt

Crispy Tomato-Basil Butter Bean Orzo Trays with Lemon Feta Yogurt 🍅🌿 This is a bright, low-effort tray dinner with jammy roasted cherry tomatoes, crisp-edged butter beans, tender orzo and a cold lemon feta yogurt spooned over the top. It tastes like a warm tomato pasta salad crossed with a creamy mezze bowl - easy enough for a weeknight, pretty enough to save. 🍋 Yield: 3-4 bowls Time: about 35 minutes Ingredients: - 1 1/2 cups orzo - 2 x 400 g cans butter beans, drained, rinsed and patted very dry - 500 g cherry tomatoes, halved - 3 tbsp olive oil, plus extra to finish - 2 garlic cloves, finely grated or minced - 1 tsp smoked paprika - 1/2 tsp dried oregano - 1 lemon, zested and juiced - 1 packed cup basil leaves, some chopped and some left whole - 2 tbsp toasted breadcrumbs, pine nuts or sunflower seeds - Salt and black pepper Lemon feta yogurt: - 3/4 cup thick Greek-style yogurt - 100 g feta, crumbled - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tsp lemon zest - 1 tbsp olive oil - Black pepper, to taste Method: 1. Heat the oven to 220C / 425F. Line a large tray with baking paper. Add the halved tomatoes and very well-dried butter beans. 2. Toss the tray with olive oil, garlic, smoked paprika, oregano, salt and black pepper. Spread everything into one layer with a little space between the beans. Roast for 20-24 minutes, shaking once halfway, until the tomatoes are collapsed and glossy and the beans have golden crisp patches. 3. While the tray roasts, cook the orzo in salted boiling water until just tender. Reserve a small cup of pasta water, then drain. Toss the hot orzo with a splash of olive oil, lemon zest, a squeeze of lemon juice, chopped basil and 2-4 tbsp reserved pasta water until loose and glossy. 4. Make the lemon feta yogurt. Mash or blend the yogurt, feta, garlic, lemon juice, lemon zest, olive oil and black pepper until spoonable. It can stay a little textured, which is lovely with the orzo. 5. Scrape half of the roasted tomatoes, beans and tray juices into the orzo and fold gently. Spoon into bowls, then pile the remaining roasted tomatoes and beans on top. 6. Finish with cold lemon feta yogurt, basil leaves, toasted breadcrumbs or seeds, a drizzle of olive oil and extra black pepper. Add more lemon at the table if you like it sharper. ✨ Serving and storage: - Add rocket, cucumber ribbons or olives for a fresher bowl. - Serve with flatbread if you want it more filling. - Store the orzo and roasted tray together for up to 3 days. - Keep the lemon feta yogurt separate and spoon it over cold after reheating the orzo with a splash of water. Save this one for a tomato-heavy dinner that still feels fresh and creamy. 🍽️ Tasteloom.club - easy recipes for everyday cravings