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Roasted prawns and orzo

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
Salt
Good olive oil
375g orzo pasta (rice-shaped pasta)
120ml freshly squeezed lemon juice, about 3 lemons
Freshly ground black pepper
1kg (16 to 18 count) prawns, peeled, deveined
225g spring onions, white and green parts, minced
25g fresh dill, chopped
40g fresh flat-leaf parsley, chopped
1 cucumber, unpeeled, seeded, medium diced
110g red onion, small diced
1) Preheat the oven to 200C/Gas mark 6. Fill a large pot with water, add 1 tbsp of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

2) Whisk together the lemon juice, 8 tbsp of olive oil, 2 tsp of salt and 1 tsp of pepper. Pour over the hot pasta and stir well.

3) Meanwhile, place the prawns on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the prawns are cooked through. Don't overcook!

4) Add the prawns to the orzo and then add the spring onions, dill, parsley, cucumber, onion, 2 tsp of salt and 1 tsp of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavours to blend, or refrigerate overnight.

5) If refrigerated, taste again for seasoning and bring back to room temperature before serving.

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