- 400g mixed baby tomatoes (slice larger ones in half)
- 200g chorizo, sliced
- a few sprigs of thyme
- 45ml olive oil, plus extra
- salt and pepper to taste
- salted water for cooking the pasta
- 500g orzo pasta
- 1 ml red wine vinegar
- 1 garlic clove, finely grated
- at least 1 cup of crumbled feta
- a handful of fresh basil leaves


reheat the oven to 220°C. Place the tomatoes and sliced chorizo in a medium roasting tray, top with thyme and drizzle with olive oil. Season with salt and pepper, and roast for 20-25 minutes until the tomatoes crack open and release their juices.

Remove from the oven and set aside.
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the orzo until al dente (about 7 minutes), drain, then transfer to a mixing bowl and add the roasted tomato mixture. Add the vinegar, garlic, feta and half of the basil.

Stir to mix. Season with salt and pepper, then serve warm or at room temperature topped with additional basil.

Pair with Spier De-Alcoholised Shiraz

This semi-sweet, unwooded non-alcoholic wine offers aromas of black and red berries with a dash of pepper. The cherry-laden palate features sour plums and ripe mulberry on the finish complemented by a mouth-watering salinity.
Spicy Orzo and Roasted Tomatoes, Chorizo, Feta and Basil paired with SPIER SHIRAZ