Step 1

Preheat oven to 350f (180c).

Step 2

Cut any bigger cherry tomatoes in half and keep smaller ones whole. Prick the end of a knife into the whole ones if you don't want them to burst.

Step 3

Mix the olive oil and garlic in a bowl and toss the tomatoes in it.

Step 4

Spread out on a baking sheet lined with parchment paper and sprinkle with salt and pepper.

Step 5

Roast in the oven (top third) for 30 - 40 mins until they are golden around the edges and have shrunk down a lot.

Step 6

While roasting, prepare the rest of the salad. Firstly combine all the dressing ingredients in a jar and shake well until emulsified. Set aside.

Step 7

Bring a pot of water to boil, salt it well then add the orzo and cook according to package instructions. Drain really well then toss with 2 tablespoons of the dressing and transfer to a flat dish to cool to room temp.

Step 8

Once orzo is room temp, toss with the rest of the salad ingredients and the remaining dressing.

Step 9

Arrange on a large serving platter and top with the roasted cherry tomatoes, fresh basil and some grated lemon zest. I tend to mix in half of the basil and top with the rest.