Lemon Garlic Prawns with Orzo and Rocket

• 500 graw king prawns, peeled and deveined
• 4garlic cloves, thinly sliced
• 1 tspdried chilli flakes
• 4 tbspolive oil, divided
• 20 gunsalted butter
• 30 mllemon juice
• 800 mlvegetable stock
• 300 gcherry tomatoes, halved
• 320 gdried orzo
• 80 gwild rocket
• Fine salt, to taste
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 40 gParmesan, finely grated (optional)
• 1lemon, cut into wedges (optional)
• 15 gfresh flat-leaf parsley, roughly chopped (optional)

Method

1. 1Heat 2 tbsp olive oil in a wide, deep frying pan over a medium-high heat. Add the cherry tomatoes cut-side down and cook for 5–6 minutes until blistered and beginning to collapse. Season well, then transfer to a bowl and set aside.
2. 2Return the pan to a medium heat and add the orzo. Toast for 1–2 minutes, stirring, until the grains smell nutty and turn lightly golden at the edges.
3. 3Pour in the stock and bring to a simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid; it should be loose and saucy, not dry.
4. 4While the orzo cooks, heat 2 tbsp olive oil in a separate frying pan over a high heat. Add the garlic and chilli flakes and cook for 30 seconds until fragrant and just turning golden at the edges.
5. 5Add the prawns in a single layer and cook for 1–2 minutes per side until pink and opaque throughout. Add the butter, lemon zest and 15 ml lemon juice, toss to coat, then remove from the heat.
6. 6Stir the blistered cherry tomatoes back through the orzo along with the remaining 15 ml lemon juice. Season to taste.
7. 7Fold the rocket through the orzo off the heat so it wilts slightly but keeps some bite.
8. 8Spoon the orzo into bowls, top with the prawns and pan juices, and add the optional Parmesan, chopped parsley and lemon wedges if using.

Per serving

kcal

607

protein

40.7g

fibre

4.1g

carbs

65.3g

fat

20.1g