Orzo pasta salad with tomatoes and black olives

Ingredients:

Salad

• 2 cups grape tomatoes
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 220 g coarse orzo pasta
• 1/4 cup crumbled feta
• 1.5 tbsp red wine vinegar
• 0.5 tsp Dijon mustard
• 1 crushed clove of garlic
• 1 tbsp finely chopped fresh basil
• 2 tsp fresh oregano, torn
• 1 teaspoon of sugar
• 1 cup coarsely chopped pitted Kalamata olives
• 1.5 cups canned chickpeas, rinsed
• 1 roasted red bell pepper, finely chopped
• 0.5 cup chopped pepperoncini peppers
• A quarter of a red onion, thinly sliced
• 2 tbsp chopped fresh basil
• For servingMediterranean sardines with lemon and garlic, recipe below

Spicy tartare

• 1.5 cups mayonnaise
• 0.5 cups low-fat Greek yogurt
• 2 tablespoons finely chopped pickles
• 2 tablespoons finely chopped pickled sweet red pepper
• 1 tbsp chopped red onion
• 1 tbsp chopped salted capers
• Juice of half a lemon
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chives
• 3 drops of hot sauce
• A pinch of cayenne pepper

Sardines

• 8 whole large fresh sardines, cleaned but with head and tail on
• 8 sprigs of fresh thyme
• 8 sprigs fresh oregano
• 1 lemon, thinly sliced
• 2 cloves garlic, thinly sliced
• Extra-virgin olive oil

Preparation:

1. Preheat the oven to 190°C (375°F). Place the tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake until the tomatoes are soft and slightly split, but not falling apart, 10–12 minutes. Remove from the oven and set aside.
2. Cook the pasta in a large saucepan until al dente (following package directions). While the pasta is cooking, prepare the dressing by pouring the juices from the bottom of the baking sheet where the tomatoes were roasted into a bowl. Add the feta, vinegar, mustard, garlic, chopped basil, oregano, sugar, salt, and pepper to taste. Slowly pour in 3 tablespoons of olive oil, whisking until emulsified. Drain the pasta and toss it with the dressing. Add the grape tomatoes, olives, chickpeas, roasted peppers, pepperoncini, onion, and chopped basil and toss to combine. Serve the salad with Mediterranean sardines with lemon and garlic.
3. Spicy tartare:
   
   In a bowl, combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, green onions, hot sauce, and cayenne pepper. Season with salt and pepper. Mix well, cover, and refrigerate for 15–20 minutes to allow the flavors to meld.
   
   Mediterranean sardines:
   Preheat the grill to high heat. Rinse the sardines in cold water and pat dry with paper towels. Season the inside of each sardine with salt and pepper, then place a sprig of thyme and oregano, along with a few slices of lemon and garlic. Season the outside of the fish with salt and pepper. Tie the sardines securely with kitchen string to prevent them from opening while grilling. Wipe the grill grates with a paper towel dipped in oil to clean and ensure a non-stick surface. Carefully place the sardines on the grates and grill for 3–4 minutes, until the skin is puffed and charred around the edges. Carefully flip the sardines with a spatula and grill for another 2–3 minutes, or until cooked through. Transfer the fish to a platter and keep warm until ready to serve. Serve the sardines with spicy tartare.