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.
Ingredients
- orzo 100g
- red onion ¼, finely chopped
- red pepper ½, diced
- cucumber ¼, diced
- pitted green olives 10, chopped
- red wine vinegar 1 tbsp
- olive oil 2 tbsp
- raw peeled prawns 150g
- Saclà 'nduja pesto 2 tsp
- lemon ½
- feta 50g, crumbled
- basil a handful, chopped
Method
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Step 1
Cook the orzo in boiling salted water until just tender, then rinse under cold water and drain.
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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.
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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.
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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.
Nutritional Information
- Kcals 367
- Fat 20.7g
- Saturates 5.9g
- Carbs 18.3g
- Sugars 4g
- Fibre 3.9g
- Protein 25g
- Salt 1.6g
