Cook the orzo: Bring a large pot of salted water to a rolling boil — you'll hear it roar as it reaches a full boil. Add the orzo and cook according to package directions until al dente (about 8-9 minutes). The pasta should be tender but still offer a slight resistance when bitten. Drain it in a colander, then run cold water over it until the orzo feels cool to the touch — this stops the cooking instantly and keeps the grains separate.

Sauté the vegetables: While the orzo cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers and releases a grassy aroma, add the diced courgette, red and yellow peppers, and red onion. Cook for 5-6 minutes, stirring occasionally, until the courgette turns golden at the edges and the peppers soften — you'll smell their natural sweetness caramelising. Add the minced garlic and cook for another 30 seconds until fragrant, then remove from heat.

Toast the chickpeas (optional but wonderful): In the same skillet, add the drained chickpeas with a pinch of salt. Increase the heat to medium-high and let them sit undisturbed for 2 minutes. Toss them and repeat — they should develop crispy, golden-brown spots and make a faint rattling sound against the pan. This adds a lovely nutty crunch to the salad.

Make the dressing: In a small jar, combine the remaining olive oil, lemon juice, red wine vinegar, dried oregano, dried thyme, and a generous grind of black pepper. Screw on the lid and shake vigorously until the mixture emulsifies into a cloudy, golden vinaigrette — you'll hear the liquid sloshing as it thickens.

Assemble the salad: In a large salad bowl, combine the cooled orzo, sautéed vegetables, crispy chickpeas, cherry tomatoes, cucumber, both types of olives, and half the crumbled feta. Pour the dressing over the top and use salad servers to fold everything together gently but thoroughly — you want every grain of orzo coated in that bright, herby dressing.

Rest and garnish: Cover the bowl with a clean tea towel and let it sit at room temperature for at least 15 minutes. This resting time is crucial — the orzo absorbs the dressing and the flavours meld together. Just before serving, taste and adjust salt and pepper. Scatter the remaining feta, fresh parsley, and torn mint leaves over the top for a burst of colour and freshness.