In pan add oil and cook the onion and garlic am until am they are soft.

Add orzo and stock, cook with lid on until the orzo is al dente. Make sure you keep an eye as you’ll want to stir regularly so the orzo doesn’t stick to the pan.

When it is almost ready add the chopped green vegetables and herbs and mix.

Cook a further 1-2 minutes or until the orzo is perfectly cooked.

Just before serving add the crumbled feta, zest of lemon and a squeeze of lemon juice