Mediterranean Orzo Salad

Cook the orzo in well-salted water for 8 to 10 minutes until just al dente, then drain.

While the orzo cooks, zest and juice the lemon and crush the garlic. Whisk the lemon zest and juice, the olive oil, the garlic, salt and freshly ground pepper.

Toss the warm orzo with half the dressing straight away. Warm pasta absorbs the dressing; cold pasta just gets coated.

Spread it out to cool, which also stops it clumping.

Dice the cucumber, halve the tomatoes and olives, finely dice the red onion and chop the parsley, mint and dill. Fold the cucumber, tomatoes, olives, red onion and herbs into the orzo with the rest of the dressing.

Crumble the feta over the top and serve at room temperature.