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Method
Step 1
Cook the orzo in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 2
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Arrange the combined capsicum, eggplant and zucchini on the lined tray. Drizzle with 1 tbs of the oil and sprinkle with oregano. Season. Bake for 20 mins or until tender and golden brown. Set aside to cool.
Step 3
Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add the prawns to the pan and cook, in batches, for 1-2 mins each side or until prawns curl and change colour. Transfer to a heatproof bowl. Season.
Step 4
Meanwhile, to make the mustard dressing, combine the oil, salt, oregano, lemon juice, mustard, garlic and vinegar in a screw-top jar and shake until well combined.
Step 5
Place the orzo, capsicum mixture, prawns and parsley in a large bowl. Drizzle with the dressing and toss to combine. Arrange on a serving platter. Sprinkle with olives and fetta.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: Don't have white balsamic vinegar? Use white wine vinegar instead.
1kg Coles Thawed Australian MSC* Raw Banana Prawns, peeled (from the deli)
1 cup finely chopped flat-leaf parsley
1 cup (160g) mixed olives
100g fetta, crumbled
Mustard dressing
1/4 cup (60ml) olive oil
1 tsp Maldon Smoked Sea Salt
1/4 tsp dried oregano
1 lemon, juiced
1 tsp Dijon mustard
1 garlic clove, crushed
1 tbs white balsamic vinegar
Description
Coles ambassador and foodie Mary Kalifatidis shares her delicious recipe for orzo with prawns. Full of flavour, it’s perfect for entertaining.
Method
Step 1
Cook the orzo in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 2
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Arrange the combined capsicum, eggplant and zucchini on the lined tray. Drizzle with 1 tbs of the oil and sprinkle with oregano. Season. Bake for 20 mins or until tender and golden brown. Set aside to cool.
Step 3
Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Add the prawns to the pan and cook, in batches, for 1-2 mins each side or until prawns curl and change colour. Transfer to a heatproof bowl. Season.
Step 4
Meanwhile, to make the mustard dressing, combine the oil, salt, oregano, lemon juice, mustard, garlic and vinegar in a screw-top jar and shake until well combined.
Step 5
Place the orzo, capsicum mixture, prawns and parsley in a large bowl. Drizzle with the dressing and toss to combine. Arrange on a serving platter. Sprinkle with olives and fetta.
