Bring the flavours – and heat – of Athens into your kitchen, with this traditional salad baked for an added sweetness and jamminess

Greeks, look away now! Those who don’t turn on the oven in the summer months might want to turn the page, too. Personally, I don’t mind putting something in the oven in summer, not least because I enjoy that the oven does the work when I might not want to. I even quite like that cheeky blast of heat when I open the door, imagining briefly that I’m on the streets of Athens. I digress … Today’s recipe is for a Greek salad (minus the cucumber) that’s roasted to make the flavours sweeter and more jammy, then cut with briny feta and cooked with orzo to fill bellies after a long summer’s day. Continue reading…
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