• Bring a large pot of water to boil, add the teaspoon of salt then add the orzo. Cook the orzo according to the packet directions.
• Drain the orzo, run it under cold water, drain again and then spread it out on a plate or tray to cool - this helps to stop it from sticking together.

Make the dressing:

• In a small bowl whisk the olive oil with the lemon juice and season with salt and black pepper together.

Combine the salad:

• In a large bowl, toss the cooled cooked orzo with the chopped peaches, cucumber, red onion, feta, arugula / rocket and chopped basil.
• Drizzle over the dressing and toss gently to combine – don’t toss too much otherwise the feta will break down.
• Check for seasoning, adding a little more salt and black pepper if needed.
• Serve straight away, or place in the refrigerator for a couple of hours to allow the flavours to develop.
• Best served at room temperature.