Mediterranean chicken orzo

Preheat the oven to 200ºC, gas mark 6. Tip the vegetables onto a large baking tray in a single layer and cook for 10 minutes. Add the chicken thighs and toss everything together so the chicken is coated in a little oil; roast for 20 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains.

Meanwhile, cook the orzo according to pack instructions. Rinse and finely chop the capers. With a pestle and mortar, crush the basil with the pecorino and a pinch of salt to make a paste. Gradually add the oil and lemon juice; stir through the capers and season. Drain the orzo and tip into a bowl. Shred in the chicken and toss through the vegetables and dressing. Serve at once or refrigerate, then pack up into a cool bag with ice blocks and eat the same day.