Orzo with prawns, lemon and feta
Surprisingly quick and easy to prepare, this elegant warm orzo salad is perfect for a speedy lunch or fuss-free starter.
Each serving provides 635kcal, 32g protein, 57g carbohydrate (of which 4g sugars), 30g fat (of which 16g saturates), 5g fibre and 2.4g salt.
Ingredients
- 100²µ/3½´Ç³ú feta
- ½ unwaxed lemon, grated zest and juice
- 4 tbsp crème fraîche
- 1 tbsp extra virgin olive oil
- 60²µ/2¼´Ç³ú rocket, roughly chopped
- 150²µ/5½´Ç³ú cooked and peeled prawns, defrosted if frozen
- 150²µ/5½´Ç³ú orzo
- 1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes
- salt and freshly ground black pepper
Method
Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt).
Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time.
Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately.
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