600g (1.3lb)tomatoes use any small variety of your choice
2tbspolive oil
2tbspBalsamic vinegar
500g (1lb)orzo
200g (7oz) mozzarella roughly torn/chopped
handful fresh basil for the salad
For the basil dressing
2cupfresh basil
1garlic clove
¼cupolive oil
2tbsplemon juice
salt and pepperto taste
Instructions
Preheat the oven to 200°/390°F.
Place the tomatoes in a suitable roasting dish.
Drizzle over the olive oil and Balsamic vinegar and season with salt and pepper.
Roast the tomatoes for 20-30 minutes until the tomatoes start to char and blister. Remove from the oven and allow to cool while you cook the orzo.
To make the dressing, combine the basil, olive oil, lemon juice, garlic, salt and pepper in a blender (or use an immersion blender) and blend until smooth. You could make this in a pestle and mortar too.
Cook the orzo in a large pot of salted water for 10 minutes or until al dente. Strain and transfer to a large mixing bowl.
Add the roasted tomatoes and any of its juices to the orzo. Add the mozzarella then pour over the basil dressing.
Toss to coat the orzo in the dressing then transfer to a serving dish and add fresh basil and more dressing.