Prasorizo with wild oregano, spring greens & feta

1. Heat the oil in a large lidded pan over a medium heat. Add the red onion and cook, stirring regularly, until just starting to brown, about
4 minutes. Add the leeks, salad onions and garlic. Stir well. Reduce the heat to low and cook for 3 minutes, stirring regularly. Meanwhile, boil the kettle. Add the salt and 500ml just-boiled water to the pan. Increase the heat to medium and simmer for 20 minutes, uncovered, by which time most of the water should have evaporated.

2. Stir in the bouillon powder, rice and 750ml just-boiled water. Reduce the heat to low and cook for 20 minutes, stirring only occasionally – we are not making risotto! Stir in the shredded spring greens. Cover and cook for 10 minutes more, adding a splash of water to loosen if needed.

3. Roughly chop half the dill and add it to the pan, along with the lemon zest and juice, wild oregano and plenty of black pepper. Divide between shallow bowls, crumble over the feta and garnish with the remaining dill fronds. Great with toast or a simple tomato salad on the side.