Orzo: Swap it for all sorts of grains like giant couscous, regular couscous, quinoa or bulgur wheat (just adjust the cooking time and method). Alternatively, you could go down the pasta route and use another small pasta like stellini or macaroni.

Vegetables: you could easily add extra vegetables to this Lemon Orzo with Feta. I sometimes add a handful of spinach and let it wilt down. If serving cold, stir through some halved cherry or baby plum tomatoes.

Salmon fillet: you could swap the salmon fillet for chicken breast or chicken thighs. Adjust the cooking time and method accordingly. Leftover roast chicken would also work well. Alternatively, stick with the fish and seafood vibes and top with a roasted or pan-fried cod or haddock loin (or fillet) or some cooked prawns.

What to do with leftovers: Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days. Reheat in the microwave for around 2 minutes or until piping hot. You can make it ahead of time if you want to serve it cold. I wouldn’t make it ahead of time if you want to serve it warm, as this can make the orzo a little mushy. If making it to serve cold, simply follow the recipe as instructed and then cool and place in the fridge. It will last in the fridge for 3-4 days. When ready to eat, remove from the fridge 20-30 minutes before as it’s best at room temperature and you may need to add a drizzle more olive oil and a splash more lemon juice to loosen it.