Serves 4-6
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  1. Preheat the oven to 220°C/200°C fan/gas mark 7. 
  2. Add the courgettes, pancetta and garlic to a roasting tray and roast for 20-25 minutes. 
  3. Remove from the oven and toss with the lemon zest, lemon juice and tomatoes. Roast for five minutes more until the tomatoes have softened slightly. 
  4. Cook the orzo according to the package instructions, then drain and set aside in a large bowl. 
  5. Using a slotted spoon, transfer the vegetables and pancetta to the orzo, leaving the juices behind in the tray. 
  6. Squeeze the roasted garlic from the skins into the tray of juices. Add the oil and vinegar and whisk together to make a smooth dressing. Season to taste. 
  7. Add the dressing to the orzo along with the prawns, basil sun-dried tomatoes and mozzarella, then toss to combine. 

Nutrition Facts

Per serving: 416k cals, 15.3g fat (3.1g saturated), 42g carbs, 2.6g sugars, 23g protein, 1.3g fibre, 0.858g sodium

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