a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

c) When boiling, add the orzo to the water and bring back to the boil.

d) Cook until tender, 10 mins. 

a) While the orzo cooks, peel and grate the garlic (or use a garlic press).

b) Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

c) Zest and cut the lemon into wedges.

a) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

b) Once cooked, lower the heat to medium-high, add the peas and stir-fry, 2-3 mins.

c) Add the garlic and mixed herbs and fry until fragrant, 30 secs more. Remove from the heat, season with salt and pepper and a pinch of lemon zest. Set aside for later.

a) Once the orzo is cooked, drain in a sieve and run under cold water. Drizzle with oil and stir through to stop it sticking together.

b) In a large bowl, combine the pesto, a pinch of lemon zest, sugar, olive oil for the dressing (see pantry for both amounts) and half the lemon juice.

c) Season with salt and pepper, then crumble in half the hard Italian style cheese.

a) When everything's ready, add the cooked veg, orzo and rocket to the pesto dressing. Toss to combine.

b) Taste and season with salt, pepper and more lemon juice if you feel it needs it. 

a) Share the pesto orzo salad between your serving bowls. 

b) Crumble over the remaining cheese.

c) Finish with a sprinkling of chilli flakes (add less if you'd prefer things milder).

Enjoy!