Pesto Orzo and Roasted Chickpea Salad

a) Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil. 

b) When the pan of water is boiling, add the orzo and bring back to the boil. Cook until tender, 10 mins.

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

a) While the chickpeas roast, zest and halve the lemon (see ingredients for amount).

b) In a large bowl, combine the pesto, lemon juice, olive oil for the dressing (see pantry for amount) and a pinch of salt and pepper. Set your dressing aside.

a) Halve the baby plum tomatoes.

b) Stir the tomatoes through the dressing and set aside to macerate.

a) When the chickpeas have 5 mins remaining, remove the tray from the oven.

b) Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time. 

c) When everything's ready, add the cooked orzo, rocket and half the chickpeas to the dressing bowl. Mix to combine. TIP: Don't add the leaves too early or they'll go soggy.