Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
’Nduja prawns with orzo, feta and olive salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g orzo
- ¼ red onion, finely chopped
- ½ red pepper, diced
- ¼ cucumber, diced
- 10 pitted green olives, chopped
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 150g raw peeled prawns
- 2 tsp Saclà 'nduja pesto
- ½ lemon
- 50g feta, crumbled
- a handful basil, chopped
Method
- STEP 1
Cook the orzo in boiling salted water until just tender, then rinse under cold water and drain.
- STEP 2
While the orzo is cooking, put the onion, pepper, cucumber and olives in a large bowl, season well and add the vinegar and 1 tbsp of the olive oil. Toss then add the drained orzo and toss again.
- STEP 3
Heat the rest of the olive oil in a pan, add the prawns and fry until pink. Add the ’nduja pesto, a squeeze of lemon and a good splash of water. Cook, stirring, until it bubbles up, then take off the heat.
- STEP 4
Divide the orzo salad between two plates, spoon over the prawns, then scatter over the feta. Drizzle everything with juices from the pan and top with basil.
