A fresh orzo salad packed with Mediterranean flavours. The combination of juicy scampi, creamy feta, fresh cucumber, cherry tomatoes and toasted pine nuts makes this perfect as a light lunch or summer evening meal.
Orzo salad with scampi and feta
Orzo salad with scampi and feta
Method
01
Make the dressing
Mix the olive oil with the lemon juice, oregano, dill, pepper and salt. Crumble the feta over the top and mix gently. Set aside for a moment so the flavours infuse.
02
Marinate the red onion
Cut the red onion into fine rings. Put them in a small bowl with the vinegar and leave to marinate for a few minutes.
03
Cook the orzo
Cook the orzo according to the packet. Drain, rinse briefly under cold water and leave to drain well.
04
Prepare the vegetables
Cut the cucumber in half lengthways, remove the seeds and cut into half-moons. Halve the cherry tomatoes and cut the olives into fine rings. Mix everything in a large bowl.
05
Fry the scampi
Clean the scampi and pat dry. Season with paprika, pepper and salt. Heat a splash of oil and fry the scampi with the garlic briefly until golden brown, not for too long, otherwise they turn tough.
06
Mix the salad
Mix the orzo with the finely chopped parsley into the vegetables. Add the feta dressing and gently toss everything together.
07
Finish
Drain the red onion. Distribute the scampi over the salad and finish with extra parsley, the marinated red onion and toasted pine nuts.
Tips & notes
Leave the salad to rest in the fridge for 30 minutes for extra flavour. Use large scampi for a more luxurious presentation and fuller flavour. Keep leftovers in the fridge for a maximum of 1 day.
Variations
- Replace the scampi with grilled cubes of salmon for a different kind of fish.
- Add sun-dried tomatoes for extra umami.
Contains:
Milk
Crustaceans
Sulphites
Gluten
Serve with
| Calories | 781 kcal |
|---|---|
| Protein | 45 g |
| Carbohydrates | 38 g |
| Fat | 52 g |
| Fibre | 5 g |
Estimated values, calculated from standard nutritional values per ingredient.
