Summer orzo salad

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7
summer orzo salad
Serves 4-6
2 courgettes, diced
130g smoked pancetta cubes
4 garlic cloves, skins left on
1 lemon, zest and juice
250g mixed cherry tomatoes
400g orzo pasta
2 tbsp olive oil
2 tbsp cider vinegar
300g cooked king prawns
large handful of Fresh basil leaves, roughly torn
50g sun-dried tomatoes
200g mozzarella pearls
  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. 

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