Orzo Pesto Prawn Salad
10 Spring Salads - DAY 1
With Spring just around the corner, I wanted to create a series that captured all of my favourite salads in one place. There’s a common misconception amongst some people that salads are boring but that’s because they aren’t eating good salad.
This Mediterranean orzo salad with Feta is a great starting point for salad 101. It’s easy to make and is on the table in 15 minutes combining the sweetness of prawns and cherry tomatoes with the peppery kick of rocket. It is more a case of assembly than actual culinary skill but that’s how some of the most pleasing easy recipes are. The pesto is the ‘salad dressing’ here which you could, of course, make yourself if you had both the time and the inclination but for ease, it’s from a jar and I have no regrets about that.
INGREDIENTS
Skill: Easy
Time: 15 minutes
Serves: One
50g prawns, cooked and peeled
50g orzo pasta
A large handful/30g rocket
50g feta
75g cherry tomatoes, halved
2 tsp sundried tomato pesto
A small handful of pinenuts
10 basil leaves
1/4 tsp fennel seeds, crushed or finely chopped
2 tsp good quality virgin olive oil
METHOD
Crumble the feta into a small bowl with the crushed fennel seeds and olive oil. Give it a good mix and set it aside to marinate.
Cook the orzo according to the packet instructions and then rinse under cold water.
Meanwhile, add the remaining ingredients to a bowl, and once the orzo is cooked toss it all together. Top with the marinated feta and serve immediately.