I made this for dinner tonight and I thought it was pretty fantastic (am I allowed to write such things?). I had lots of lovely veg in the fridge, plus a gorgeous, locally grown aubergine I picked up at the Peoples’ Supermarket in Cowley yesterday. I threw it all together and added some feta cheese and fresh lemon, and it was divine.
1 box Merchant Gourmet Orzo
500g King Prawns (I used frozen, but defrosted)
1 large Aubergine, cut into chunks
200g Kale, washed and chopped
175g Okra, washed, cut into thirds
300g Asparagus, trimmed, washed, cut into bite size pieces
1 fresh lemon
50-75g feta cheese, crumbled
3 cloves garlic, minced
Heat a bit of olive oil in a skillet and cook the kale for 6-7 minutes, until bright green and cooked through. Put into a bowl and set aside.
Heat a bit more olive oil to the skillet and add the aubergine. Cook about 8 minutes, until nicely coloured on all sides and soft. Stir regularly. Remove from the skillet and set it aside. Add the okra and asparagus (with a little more oil if necessary) and cook for 3 minutes. Return the aubergine to the pan and stir the veg to mix. Put all the veg in a bowl (keep separate from the kale).
In a pot of boiling water, cook the orzo for 5-6 minutes.
While the orzo is cooking, heat a bit of olive oil in the skillet and add the garlic. Fry for 30 seconds. Add the prawns and the juice of half a lemon. Season with salt. If the prawns were pre-cooked, just heat them through and turn the heat off. Otherwise, cook for 2-3 minutes, until bright pink. Don’t overcook.
Drain the orzo and return to the pot. Add the prawns, the mixed veg (not the kale), and the feta cheese. Sprinkle the juice of the remaining half lemon over the pasta. Add about 1 tbsp olive oil and stir it all together until the feta melts.
On the plates, divide the kale and flatten to make a bed. Add a couple of scoops of the Prawn/Orzo mix to the centre. Serve immediately.
Note: this recipe works with almost any vegetables. Use whatever you have handy.Pin It