It’s British Tomato Fortnight, so why not make use of the humble ingredient in this delicious chicken and tomato orzo salad. It really will become your go-to meal this summer. It’s a quick, easy and colourful dish which champions fresh British tomatoes as one of the staple ingredients. Enjoy for dinner in the garden then pack up the leftovers for lunch the next day.

The tomatoes that you’ll find here at Becketts don’t travel far to get to us. Our tomatoes are grown just down the road in Evesham by R&L Holt. As well as being both tasty and versatile, it has been said that British tomatoes are the freshest and tastiest around! Pop by our Greengrocers to browse our selection of loose and vine tomatoes.

Ready in: 45 minutes

Serves: 4

Ingredients

2 skinless and boneless chicken breasts
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Salt and pepper
250g orzo
60g baby spinach
½ cucumber, chopped
200g cherry vine tomatoes, halved
½ red onion, chopped
200g feta cheese, crumbled
2 tbsp chopped olives
2 tbsp lemon juice
1 garlic clove, grated
1 tsp chopped oregano

Method

Pre-heat the oven to 220C. Place the chicken breasts on a baking sheet and brush with one tablespoon olive oil. Sprinkle with lemon zest, salt and pepper then bake in the oven for 30 minutes, until cooked through.

Meanwhile, bring a large pan of water to boil. Add the orzo and cook as per the packet instructions. Add the spinach and cook for a further minute. Drain then rinse with cold water and drain well again.

Transfer the orzo to a large bowl and add the cucumber, tomato, onion, feta and olives. Stir to combine.

Finally, make the dressing. Whisk the remaining oil with the lemon juice, garlic and oregano. Season with salt and pepper and stir well. Stir through the orzo salad. Cut the chicken into small pieces and sprinkle on top. Split between four bowls and enjoy.