Herby lemon orzo

Boil the orzo in salted water until al dente; do not rinse.

Grate a little garlic into the bottom of a bowl; raw grated garlic is sharp and strengthens as it sits with the hot orzo.

Very finely chop dill, parsley and a little mint and add them.

Add a whole lemon, plenty of extra virgin olive oil and a pinch of salt; stir. The pool of liquid is for the orzo to absorb.

Add the hot orzo so its warmth wakes up the herbs; set aside to absorb the dressing and serve at room temperature, not cold.