Method

1. Warm the olive oil in a pan over a medium heat. Cook the onion and garlic until it begins to soften (3-5 minutes).

2. Stir in the dry orzo and toast for 1-2 minutes.

3. Pour over the vegetable stock and bring to a simmer. Cover and leave to cook for 10-12 minutes, until most of the liquid has been absorbed. Stir occasionally while simmering and add a splash of water if necessary.

4. Slowly add the spinach and stir into the orzo until wilted, then stir in the fresh mint, dill, salt, pepper and PLj Lemon.

5. Serve with crumbled feta.