Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and Mexican style spice mix. Fry until fragrant, 30 secs.

Add the tomato puree and fry for 1 min more.

Add the veg stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together, then bring to the boil and simmer, 1 min.

Next, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the spinach has wilted, stir the creme fraiche into the sauce and bring to the boil, then add the peas. Remove from the heat.

Mix in the cooked orzo and hard Italian style cheese until combined and melted. 

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

When ready, share the creamy orzo between your bowls.

Crumble over the Greek style salad cheese and sprinkle over the crispy onions to finish.

Enjoy!