Heat the oven to 200°C. Cut the fennel into wedges and reserve the leaves. Add to a roasting tray with the cherry tomatoes and feta, drizzle with olive oil, season with salt and pepper and cook for 20-25 mins, until all the veggies are tender and a little charred.

Meanwhile, peel and finely slice the garlic. Heat 1 tablespoon of olive oil in a large pot and cook the garlic over medium heat until soft and slightly golden. Add the orzo and toast for 2 minutes until fragrant, then pour in the vegetable stock and cook on medium heat until all liquids are absorbed.

Once the cherry tomato mix is ready, take the baked feta, half of the tomatoes and fennel and blend together in a blender with the red pesto sauce. Mix the blended sauce with the orzo. Serve the orzo in a deep platter and top with the remaining cherry tomatoes and fennel. Chop the fennel leaves and garnish the orzo, adding some extra olive oil and pepper if you like.