Cook orzo in heavily salted water according to pack instructions until slightly al dente.
Blanch the veggies for 5 min
Rinse and chop other veggies and herbs
In a large bowl, combine the cooled orzo and vegetables, radishes, chopped herbs, sliced spring onions, crumbled feta, and some of the toasted sunflower seeds.
Pour the dressing over the salad and mix thoroughly.
When serving, top with extra sliced spring onions and sunflower seeds.
