Smashed Falafels and Buttery Pesto Orzo

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins. 

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the orzo.

Zest and quarter the lemon into wedges.

When the falafels are cooked and softened, transfer them to a baking tray and use the bottom of a bowl or pan to lightly crush each falafel.

Drizzle the smashed falafels with oil and bake on the top shelf of your oven until crispy and golden, 10-15 mins.

When the water is boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, mix together the roasted garlic, yoghurt and a pinch of lemon zest. Set aside for now.

Once the orzo is cooked, add to the pan of caramelised onions with the pesto and baby plum tomatoes. Stir to combine.

Squeeze in some lemon juice and season with salt and pepper.