Toast the pine nuts in a dry pan over a medium heat until golden, shaking the pan occasionally, keeping watch that they don’t burn - about 2 minutes.

Heat 2 tablespoons of olive oil in a large frying pan or shallow casserole dish over a medium-low heat. Add the onion and cook for 8-10 minutes until soft and translucent, stirring occasionally. Add a splash of water if they start to catch.

Once the onions are soft, add the garlic and cook for 1 minute until fragrant.

Add the orzo and stock. Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the stock has been absorbed - add more water through the cook if necessary. Stir through the butter beans and their stock and cook for 2-3 minutes until just warmed through.

Add the spinach, peas, lemon zest and juice and fresh dill. Stir until combined and cook until the spinach has wilted - about 3 minutes. Season with a few twists of cracked black pepper and salt to taste. Add an optional dollop of crème fraîche or yogurt if you want something a little more creamy. Roughly crumble half the feta on top, reserving the rest to serve.

Spoon the orzo into bowls. Finish with the remaining feta, toasted, pine nuts and a squeeze of lemon juice.