Orzo shoud be your store cupboard secret weapon. Perfect for adding a bit more oomph to a soup or stew, or an alternative to risotto rice, it also works well in salads as we have used here.
Cold water prawns are best for this recipe due to their firm yet juicy texture. As the name states these prawns originate from cold and icy waters, usually in the North Atlantic. They are the prawn used in the likes of a traditional prawn cocktail and are most often used in starters and salads due to their flavour profile and texture.
Feta isn’t necessarily something you would think to pair with seafood, however the salty, creamy flavour adds an extra richness to the dish. The herbs are key to making this dish sing and immediately transport you to a summers day.
This would work well as a light dinner, or is perfect for a lunchbox – just add the olive oil when ready to serve so the herbs don’t wilt.
Ingredients (makes four portions):
- 200g small coldwater prawns (cooked)
- 100g feta
- Two tablespoons of fresh parsley
- Ten cherry tomatoes
- Two tablespoons of fresh basil
- 200g dry orzo
- Two tablespoons of fresh mint
- 50g frozen petit pois
- 50g frozen broad beans
- Two tablespoons of olive oil
- Salt and pepper
- Start off by cooking the orzo according to the packet instructions.
- When it has finished its boiling time add the peas and broad beans to the water and leave to stand for two minutes.
- Drain and rinse in cold water, ensuring that the orzo has separated.
- Crumble the feta into small chunks and add to a mixing bowl. Chop the cherry tomatoes in half and add to the bowl.
- Finely chop the herbs (mint, basil and parsley) and add to the bowl.
- Add the prawns and orzo and mix well.
- Now it is time to dress your salad, add the olive oil and salt and pepper.