Add water to a small pot, add the orzo and give it a few minutes to stand.
Rinse the orzo once in a small pot of water. Drain and cover with fresh water. Bring to the boil with a Tbs of olive oil and a pinch of salt.
Cook for about 5 minutes, until done and drain.
Add the halved cherry tomatoes in a roasting pan and drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
Set the oven on grill, chuck the tomatoes in and stand guard, these babies can go from hot to black in no time.
Give the tomatoes a stir, and let them roast until cooked through. Remove from oven and add the orzo to the dish, letting the juices from the tomato and the vinegar act as a dressing.
Give it a good mix, add spring onion and serve with loads of black pepper.Reprinted with permission of Anina's Recipes. To see more recipes, click here.