Preheat the oven to 180°C.

Place the cherry tomatoes on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the tomatoes are softened and starting to split. Set aside to cool slightly.

Meanwhile, cook the orzo in a large pan of boiling salted water over medium-high heat for 8-10 minutes, or until tender but still firm to the bite. Drain the orzo and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl and toss with half the lemon juice. Season to taste.

In a large frypan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chorizo pieces and cook, stirring occasionally, for about 2 minutes, or until they start to release their oils. Add the remaining lemon juice and continue cooking for another 1-2 minutes until the chorizo becomes crispy and browned around the edges.

Add the crispy chorizo and any pan juices to the bowl with the orzo. Stir in the finely chopped preserved lemon rind.

For the dressing, whisk together 1 tablespoon extra virgin olive oil, white wine vinegar, and Dijon mustard in a small bowl. Season with salt and pepper to taste.

Pour the dressing over the orzo mixture and gently toss to combine, ensuring all ingredients are evenly coated.

To serve, transfer the salad to a serving dish and top with the roasted cherry tomatoes, fresh mint leaves, and lemon zest.