Lemon Prawn Orzo
Serves 2
Ingredients
1 cup orzo
300g cooked prawns
6cm ginger
5 garlic cloves
1/2 red chilli
2 tbsp olive oil or chilli oil
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 cup cherry tomatoes
1 zucchini
1 lemon
1 vegetable stock cube
1 cup boiling water
1/2 block feta
Handful rocket
Method
Finely dice garlic and chilli, grate ginger and add all to a pot or pan with the fennel seeds, cumin seeds and olive or chilli oil. Cook for around a minute so garlic softens then slice the cherry tomatoes in half and add in. Cook for another couple of minutes adding more olive oil if you need. Season well. Boil the kettle at this point. Pour in the orzo and toss so the orzo pieces are well coated. Pour the boiling water into a jug with the stock cube and whisk until dissolved. Pour into the pot and stir again. Squeeze over lemon juice then chop the remaining lemon and add to the pot. Slice zucchini into pieces and add also, then put the lid on and leave for a few minutes. Chop the feta into small cubes and set aside. If when you remove the lid, the mix is sticking to the bottom then add more water. Try the orzo and if it’s soft then add the prawns, rocket and feta, stir until it’s all combined. Then spoon into bowls. Serves 2.