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When raw, courgettes are delicate and mild. However, frying or griddling them over high heat brings out a delightful smokiness that accentuates their natural sweetness.
Peel and trim the spring onions. Halve any large ones. Heat a large frying/griddle pan. Meanwhile, pour 2 tbsps oil into a large mixing bowl. Season. Tip in the spring onions and turn to coat in the oil. When the pan is hot, fry/griddle for 2-3 minutes, until tinged golden.
Meanwhile, bring a kettle to the boil. Trim and cut the courgettes into 1cm thick slices, on the diagonal. Toss in the bowl to coat in oil.
Fill a medium saucepan with boiling water. Add a generous pinch of salt, pour in the orzo and stir to prevent sticking. Boil for approx. 8 minutes, until just tender but with a little bite. Drain.
Once the spring onions are ready, transfer to a plate and cover with an inverted plate, to keep warm.
Finely chop the parsley, stalks and all. Roughly chop the capers and walnuts together. Meanwhile, return the frying/griddle pan to the heat to warm up.
Fry the courgette slices over a high heat for approx. 2 minutes each side, until lightly charred.
While the courgettes are cooking, juice half the lemon into the empty bowl. Add the parsley, capers and walnuts.
Stir in the orzo, pesto, courgettes, spring onions and watercress. Add the chilli flakes, more lemon juice and seasoning, all to taste.