This is one of those trays that turns into a whole supper. The tomatoes and feta make the sauce, the orzo absorbs it and the prawns only need enough heat to cook through.
SERVES 2–3 · PREP 15 min · COOK 35–40 min
Ingredients
- 180–200 g dry orzo
- 200 g block feta
- 250–300 g cherry tomatoes
- 1 pepper, sliced; ½ onion, chopped
- 200–250 g raw peeled prawns
- 500 ml hot vegetable stock, plus extra
- 2 tbsp olive oil
- 2 cloves garlic or 1 tsp granules
- Handful spinach
- Black pepper; chilli flakes optional
- Optional: 4 scallops and toasted breadcrumbs
Method
- I heat oven to 200°C fan. Choose a medium deep ovenproof dish. Put cherry tomatoes, sliced pepper and onion around a whole block of feta; drizzle with olive oil and pepper.
- Roast uncovered for 20 minutes until tomatoes split and feta feels soft. Use an oven glove to remove the dish. Mash feta and tomatoes together with a fork to make a rough, chunky sauce.
- I stir in garlic, 180–200 g dry orzo and 500 ml HOT stock. Scrape down any pasta stuck to the sides. The orzo should be just submerged; add another splash of hot water if needed.
- Return to the oven for 12 minutes, then carefully stir all the way to the corners. Check that orzo is not sticking. If the dish looks dry and pasta is still firm, add 50–100 ml more hot stock.
- Bake another 5–8 minutes until orzo is almost tender but still saucy. Remove, fold through spinach and raw prawns, and return to the oven for 4–6 minutes.
- I check a prawn in the centre: it must be opaque and firm. The pasta should be soft with a slight bite, never gluey; add boiling water 1–2 tbsp at a time if too thick.
- Rest 2 minutes and taste. Feta provides salt; usually it needs black pepper and perhaps a small squeeze of lemon, not more salt.
- Optional restaurant-style finish: sear dried scallops in a hot pan with butter for 60–90 seconds a side and serve on top with crisp lemon-chilli breadcrumbs.
