Ingredients | Serves 4

2 tbsp olive oil 

5 spring onions, finely sliced 

2 cloves garlic minced/ grated 

1 handful wild garlic, washed & sliced  

Pinch salt 

1 cup orzo

500 ml chicken or vegetable stock

500g spinach (large leaves sliced)

1 cup frozen peas

1/2 cup chopped fresh dill & mint

Zest and juice of 1 lemon

Generous pinch black pepper  

100g crumbled feta

Method

1.Place a wide saucepan (with a lid) on a medium heat, add the oil followed by the spring onions and garlic, and cook until softened. 

2. Stir in the wild garlic and salt and cook until wilted.Stir in the orzo and then pour in the stock and bring to a simmer. Reduce heat and cover for 5 minutes. 

3. Add the spinach and stir until wilted, before adding the peas. Give everything a stir before adding the herbs, lemon zest & juice and black pepper. Cover and gently simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed. 

4. Remove the lid, stir in half of the feta then crumble the remaining feta on top. Cover with a lid until the feta has melted. Remove from the heat and serve with extra lemon juice.