ROAST THE PEPPERS: Heat the oven to 220°C / 425°F / Gas 7. Line an oven tray with baking paper, place the peppers on top (I cut bell peppers in half, lengthways) and drizzle with a little olive oil. Roast in the preheated oven for 30 minutes, adding the onions after 20 minutes.

COOK THE ORZO: Meanwhile, bring a large saucepan of salted water to a rolling boil. Cook the orzo until just al dente, 12-14 minutes. Drain, refresh under running water and set aside.

PEEL THE PEPPERS (optional): When the peppers have cooked, transfer to a heatproof bowl, cover with clingfilm and allow to stand for 10 minutes. When cool enough to handle, peel away as much of the skin as possible, tearing the peppers into strips.

MAKE THE DRESSING: While the peppers are cooling, heat the olive oil, garlic and chilli in a small saucepan, just until warm and fragrant, 2-3 minutes. Remove from the heat, and stir through the chorizo, red wine vinegar and sugar. Add a squeeze of lemon juice.

ASSEMBLE THE SALAD: Transfer the orzo to a mixing bowl, and stir through the torn peppers, onions, dressing and parsley. Season with salt and black pepper. Spread the orzo mixture over a serving dish, crumble over the feta and scatter over the cherry tomatoes and basil.

ADJUST SEASONING AND SERVE: Taste, add more lemon juice, salt or pepper to taste. Serve at room temperature.