Cook the orzo: Bring a large saucepan of salted water to a rolling boil. Add the orzo and the stock cube, stirring to dissolve the cube. Cook the orzo according to package instructions — usually about 8-9 minutes — until it’s tender but still has a slight bite in the centre. You’ll see the little grains plump up and the water becomes slightly cloudy and fragrant from the stock.

Drain and cool quickly: Drain the orzo in a fine-mesh sieve and rinse it briefly under cold running water. Shake the sieve well to remove excess water. The grains should feel separate and cool to the touch, not sticky or clumped together. Set aside to drip-dry while you prep the vegetables.

Prepare the vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber into small even cubes (about 1cm), and dice the red bell pepper into similar-sized pieces. Halve the olives. You should have a colourful pile of fresh, crisp vegetables ready to go.

Make the dressing: In a small jug or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, and a pinch of salt and pepper. The dressing should smell bright and herby, with the vinegar cutting through the oil nicely.

Combine everything: Tip the cooled orzo into a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced red pepper, and halved olives. Pour the dressing over the top and toss everything gently with a large spoon until the orzo is evenly coated and the vegetables are distributed throughout. The orzo should look glossy, and the colours should pop against each other.

Add the feta and rest: Gently fold in most of the crumbled feta, reserving a little for the top. Cover the bowl with a plate or cling film and let it rest at room temperature for at least 10 minutes. This resting time lets the orzo absorb the dressing — you’ll notice the flavours mellow and meld together. Just before serving, scatter the remaining feta and the chopped parsley over the top.