Super Green Orzo Pasta Salad

Preheat oven to 200 degrees or 180 fan. Cut the broccoli and courgette into bite size pieces then drizzle over the olive oil and season with chilli flakes, garlic, salt and pepper. Toss to coat everything then roast for 15 mins until soft and charred.

Bring some water to the boil in a medium saucepan. Add the cavolo nero leaves and blanch for 30 seconds. Remove and rinse in cold water to stop the leaves cooking, reserving the cooking water for the orzo.

Add the blanched leaves to a blender with the rest of the ingredients for the pesto. Loosen with more oil and a splash of water if needed. Season to taste.

Add the stock cube or salt and orzo once the water is at a rolling boil. Stir then cook until soft (you don't want it to be al dente as you'll be rinsing it with cold water to stop the cooking process). In the last few minutes, add the peas and cook with the orzo.

Drain the orzo and peas and rinse with cold water until the pasta is cold, or room temperature.

Add to a bowl with the roasted veg, kale pesto, vegan feta and fresh rocket. Season with a drizzle of extra virgin olive oil, black pepper and some lemon zest. If making ahead of time, add the rocket just before serving.