• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Boil a large pot of salted water for the orzo.
• Drain and rinse the chickpeas in a sieve.
• Pop the chickpeas onto a lined baking tray. Toss with a drizzle of oil, half the Cajun spice, and a pinch of salt and pepper.
• When the oven is hot, roast on the top shelf until the chickpeas are crunchy, 15-20 mins. Turn halfway through.

TIP: If you’re in a hurry you can boil the water in your kettle.

• When the water is boiling, add the orzo and bring back to the boil.
• Cook until al dente, 10-12 mins. 
• Once cooked, drain in a sieve and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, halve the cherry tomatoes.
• Roughly chop the parsley (stalks and all).
• Trim the courgette and slice into 1cm thick rounds.
• Halve and peel the onion. Slice half (double for 4p) as thinly as you can.

• Toss the courgette in the remaining Cajun spice, salt, pepper and a drizzle of oil.
• Lay in a single layer on a lined baking tray and roast until golden, 8-10 mins.
• Meanwhile, pop the sliced onion into a small bowl along with the vinegar and ½ tsp sugar (double for 4p).
• Add a pinch of salt, mix together and set aside.

TIP: Use the same tray for the chickpeas and courgette if there's space for both.

• Add the cooked orzo, chickpeas, cherry tomatoes, aioli and half the parsley to a large bowl.
• Crumble in half the Greek style cheese and toss until everything is coated and evenly distributed.
• Season to taste with salt and pepper.

• Divide the orzo salad between bowls.
• Arrange the pickled onion and roasted courgette on top.
• Finish with a scattering of pumpkin seeds, remaining Greek style cheese and remaining chopped parsley.