Dissolve the stock cube in a large saucepan of salted boiling water. Add the orzo and cook for 6–8 minutes until al dente. Drain and refresh under cold water; transfer to a large salad bowl and stir through a little olive oil.

While the pasta is cooking, warm the olive oil in a large frying pan set over medium heat. Add the garlic, chilli (if using) and walnuts; cook for 8–10 minutes until fragrant and golden.

Add the beetroot and cook for 5 minutes until softened; season generously with salt and pepper.

Tip the beetroot and walnuts into the salad bowl with the orzo; add the butter beans and rocket, then toss together briefly (don’t overmix as the orzo quickly absorbs the colour of the beetroot).

To serve, scatter over the reserved rocket, followed by the lemon zest and juice, a drizzle of olive oil, a pinch of flaky sea salt and plenty of black pepper.