Orzo is very popular in Turkey and Greece. It is a pasta shape that looks like rice grains and cooks a bit like risotto. Its other bonus is that it cooks incredibly quickly.
You can change the herbs and use a mixture of parsley and mint or parsley and dill. Unless you loathe aniseed don’t skip the fennel and fennel seeds. It’s a key flavour, even though it’s subtle.
Make the dish vegetarian by omitting the prawns and adding 200g small leaf spinach and wilt or even chickpeas.
The marinated feta is great with olives as a canapé