Mum's seafood orzo salad

Method

1. Preheat the oven to 140°C.
2. Coat the tomato halves in 1 tablespoon of olive oil, lay on a baking sheet, season with salt and pepper, and scatter over the thyme leaves. Roast for 1 hour, until slightly shrivelled, concentrated and softened. Remove from the oven and set aside.
3. Now prepare the squid. Keep the tentacles whole, because they look good in a salad, but with a sharp knife, cut the body pouches down one side, wiping with kitchen paper, and open them out on a chopping board. Remove any left over membrane or innards, and lightly score with a cross-hatch pattern with the tip of the knife. Cut the squid into 5 cm pieces and put them in a bowl with 1 tablespoon of olive oil, a squeeze of lemon juice, salt and pepper, and 1 teaspoon of the crushed garlic.
4. Cover and leave to marinate while you prep the other ingredients.
5. Put the pine nuts in a dry frying pan over a medium heat, and toast them until golden, tossing them in the pan occasionally. Remove and set aside.
6. Heat 1 tablespoon of olive oil in the frying pan over a low heat, add the spring onions and cook for about 4 minutes, until they’re soft but not golden. Set aside.
7. Cook the orzo pasta in a very large saucepan of boiling water, according to packet instructions (normally 5–6 minutes), until al dente. Drain and rinse under cold water. Transfer to a large bowl, and, once cool, pour over a glug of olive oil and fork through the pasta to separate the ‘grains’.
8. Heat some more olive oil in a wok or heavy-based frying pan until very hot. Add half the chopped red and green chillies, followed by the squid, and cook, shaking the pan or using a wooden spoon to stir fry it for about 2 minutes. The body sections should curl up into tubes. Remove from the pan with a slotted spoon and set aside.
9. Adding a little bit more oil if you need to, cook the king prawns in the wok or frying pan for about 4 minutes until they turn red. When they are cool enough to handle, peel most of them and remove the black intestinal tract running down the back of them with a sharp knife. You can leave a couple in the shell for presentation.
10. Once cooled slightly, mix the squid, king prawns and shelled prawns, remaining chilli, lemon zest and remaining juice, parsley, tomatoes, pine nuts and spring onions into the orzo. Garnish with chives, season with salt and pepper, and drizzle over a touch more olive oil.