Super Green Lemony Pesto Orzo Salad

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 chermoula spice mix and fry until fragrant, 30 secs more.

d) 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 juice from half the lemon. 

c) Season with salt and pepper, then crumble in half the Greek style salad 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.