• Boil a large pot of water for the orzo.
• When boiling, add the orzo and stock to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a sieve and rinse with cold water to cool down the orzo.
• Return to the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle. 

• Meanwhile, cut the tomato into 2cm chunks.
• Drain and rinse the chickpeas in a sieve.

NOTE: Adding chicken? Add to a hot pan, season with salt and pepper and fry until cooked through, 8-10 mins.

• In a large bowl, loosen the pesto with a glug of oil. 
• Toss the cooled orzo, chickpeas, tomato, oregano and salad leaves with the loosened pesto.
• Season to taste with paprika, salt and pepper.

• Divide the orzo salad between bowls.
• Tear the mozzarella over the salad.
• Crack some pepper on top and scatter over the crispy onions.
• Finish with a drizzle of balsamic glaze.