This evening's meal was inspired by a recipe from Sarit Packer & Itamar Srulovich's Honey and Co book. They offer it up as a great midweek option as it takes just 20 minutes from slicing to serving. The constituent parts of their recipe include Israeli couscous (giant couscous) and goats' cheese, the latter driving me to divert from the original recipe (goats' cheese isn't the tiniest bit tempting to me).

I opted for orzo at the base of this dish instead of couscous, but incorporated the vegetables (leek, garlic, preserved lemon and peas (frozen in my case)) and herbs just as the recipe instructed.

This dish would pass muster without the addition of cheese; however, I decided to substitute the goats' cheese for 250g griddled halloumi. The parsley and mint are absolutely essential to the overall flavour, so don't be tempted to leave them out.

The combination of leeks, lemon, and herbs made for a fresh tasting fuss free supper, which was perfect at end of a long week.