Try our 'nduja prawns with orzo, feta and olive salad then check out our prawns with tomato and feta, prawns pil pil, tandoori king prawns and more prawn recipes.

Janine our food director says: ’Nduja, a spicy spreadable salami from Calabria, is having a bit of a moment. Saclà has included ’nduja in its latest pesto sauce, which gives a bump of porky, umami flavour. Add a couple of teaspoons to pizza or pasta sauce (a little goes a long way) or combine it with seafood for this hearty orzo salad. Saclà 'nduja is £2.30/90g, available from Waitrose. Discover more places to buy this ingredient with our guide on what is 'nduja and where to buy it.


  • 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


  • 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.


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