Get a large saucepan of salted water to boil.

Meanwhile, break the feta into bite-sized pieces in a small bowl. Zest in the lemon, spoon over za’atar and drizzle with a good glug of extra virgin olive oil. Toss, leave in the fridge to marinate.

Very finely slice the red onion, scrape into a bowl, squeeze in half the lemon juice and season with salt. Use your hands to scrunch the onion into the lemon juice and set aside to quick pickle.

Strip the cavolo nero leaves from the stalks. Add the leaves and the unpeeled garlic to the pan of boiling water, cook for 6 mins.

Using tongs, add the leaves to a blender, squeeze the garlic from its skins into the blender too. Add a good splash of pasta water, pour in a good glug of extra virgin olive oil. Add the remaining za’atar, blitz to a smooth vivid green sauce. Season to taste.

Bring the pan of water back to the boil, drop in the orzo and cook for 7 mins. Drain the chickpeas, add to the orzo and cook for another 2-3 mins until the pasta is cooked. Drain, saving a mugful of pasta water.

Tip the pasta and chickpeas back into the saucepan, stir in the green sauce, adding a splash of pasta water to loosen if needed. Season to taste, squeezing over the remaining lemon juice.

Top with the marinated feta and quick pickled onions and a little more za’atar to serve.