About This Recipe
2 tbsp olive oil
½ cup parsley leaves, chopped
½ bulb of garlic (about 6 cloves), peeled and crushed
1 lemon, rind finely grated and then the fruit cut into wedges
1 packet of raw tiger prawns
1 cup orzo pasta
¼ cup mint leaves, chopped
1 sprig of dill leaves, chopped
- In a bowl, mix the olive oil, crushed garlic, lemon rind and half the parsley with the prawns, and leave to marinate while you prepare the pasta salad.
- Cook the orzo in boiling water for about 7 minutes until al dente, then drain and rinse under cold water. Season well, before mixing in the rest of the herbs along with a splash of extra-virgin olive oil.
- Heat a griddle or frying pan and cook the prawns and their marinade over a high heat, stirring constantly until they are pink and cooked through.
- Serve with the lemon wedges.