Ingredients:

  • 1 tbsp (15 ml) Olive Oil, plus extra for finishing
  • 1 medium Red Onion, roughly chopped
  • 1 large Red Pepper (Capsicum), seeded and roughly chopped
  • 1 medium Courgette (Zucchini), diced into 1-inch pieces
  • 3 cloves Garlic, minced or finely sliced
  • 450 g (1 lb) High-quality Pork Sausages (8 large), pricked or sliced
  • 1 tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • ¼ tsp Chilli Flakes (optional)
  • 150 g (¾ cup) Orzo Pasta (risoni)
  • 480 ml (2 cups) Hot Chicken or Vegetable Stock (low sodium)
  • Salt and freshly ground Black Pepper, to taste
  • Juice of 1 large Lemon (about 2 tbsp)
  • 75 g (2.5 oz) Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley, roughly chopped

Instructions:

  1. Preheat your oven to 200°C (180°C Fan / 400°F). In your large roasting tray, or a separate bowl, combine the chopped red onion, red pepper, courgette, and minced garlic. Drizzle the vegetables with the 1 tbsp of olive oil. Add the dried oregano, smoked paprika, chili flakes (if using), and generous pinches of salt and pepper. Toss well to coat.
  2. Nestle the sausages (whole or chunky pieces) amongst the seasoned vegetables. Sprinkle the orzo evenly over the vegetables and sausages. Do not stir the orzo in yet.
  3. Pour the 480 ml of hot stock evenly over the entire contents of the tray. Place the tray into the preheated oven and bake for 18–20 minutes, or until the liquid is mostly absorbed, the orzo is plump and tender, and the sausages are cooked through.
  4. Remove the tray from the oven. Let it stand for 5 minutes—this allows the orzo to finish steaming and absorbing any final moisture. Squeeze the lemon juice over the hot bake. Crumble the feta cheese and scatter the fresh parsley over the top. Drizzle with a final touch of olive oil if desired, and serve immediately.