This room-temperature dish is the perfect meal for lunch or dinner, picnic or sit-down meal, and can be made ahead of time, so it’s great if you’re entertaining and don’t want to spend your time in the kitchen. The recipe below serves around 8-10 people but can be easily adjusted to suit your numbers.

Orzo with Prawns, Roasted Vegetables, Pine Nuts and Feta
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  1. 2 red peppers, diced
  2. 2 yellow peppers, diced
  3. 3 orange peppers, diced
  4. 1 bunch asparagus, woody ends removed, and cut into thirds
  5. 1 medium aubergine, cut into bit sized pieces
  6. 2 red onions, cut into bit sized pieces
  7. 2 packages orzo 500g each
  8. 450g prawns (precooked or frozen okay - as long as defrosted)
  9. 2 cloves garlic, minced
  10. 1 package feta cheese, cubed
  11. 1/4 cup toasted pine nuts
  12. large handful of basil leaves, julienned
  13. 2/3 cup good quality olive oil, divided
  14. 2 large lemons
  1. Preheat the oven to 450F/200C
  2. Combine the peppers, aubergine, asparagus and onion with 1/3 cup olive oil and place on a foil-lined baking sheet. Season liberally with sea salt and pepper. Roast for 40 minutes, stirring once, half way through.
  3. Boil the orzo in a large pot of water, according to package directions. Drain and rinse with cool water. Pour into a large serving dish.
  4. In a skillet, heat a little olive oil or butter. If using raw prawns, cook them until pink. If using pre-cooked, wait until the pan is very hot and then flash fry for 30 seconds to a minute, taking care not to overcook.
  5. Add the prawns and any juices to the orzo. Stir to combine.
  6. In a jar, combine 1/3 cup olive oil, the juice of 2 lemons, and 1 to 1 1/2 tsp sea salt. Shake vigorously to combine. Pour over orzo and stir to combine.
  7. When the vegetables are done roasting, stir them into the orzo/prawns.
  8. At this point, the dish can be refrigerated if preparing in advance. Otherwise, let the dish cool to room temperature. (if refrigerating, be sure to let it return to room temperature before serving).
  9. Before serving, add the pine nuts, feta and basil and gently stir to combine.
  1. Leave out the prawns to make this dish vegetarian.
The Pescetonian
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