• 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.
• Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper. Roast until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Toss the chickpeas with half the Cajun spice, salt, pepper and a drizzle of oil. Add to the tray for the final 15-20 mins.

• 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, peel and slice the onion as thinly as you're able.

• Toss the courgette in the remaining Cajun spice, salt, pepper and a drizzle of oil.
• Arrange 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 (per 2P).
• 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, chicken and roasted courgette on top.
• Finish with a scattering of hazelnuts, remaining Greek style cheese and remaining chopped parsley.