Orzo is one of the tiniest pasta shapes out there - at first glance you might mistake it for a grain of rice. It makes a great addition to soups and stews but today we're pairing it with king prawns and tangy feta cheese; it's a real treat.
Fill and boil your kettle. Pour the boiling water into a saucepan and bring back to the boil on high heat. Stir in the orzo along with a 0.25 tsp of salt. Lower the heat and simmer until tender, 10-12 mins. When cooked, drain in a sieve, pop back in the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small cubes. Peel and grate the garlic (or use a garlic press). Crumble the feta cheese.
Heat a large frying pan on high heat (no oil!) When hot, add the courgettes and cook, stirring occasionally until the courgettes are softened and charred at the edges, 3-4 mins. When the courgettes are ready, remove the pan from the heat keeping the courgettes in the pan. We will use it again, once the orzo is cooked.
When the pasta is drained, pop the frying pan back onto medium-high heat and add a splash of oil. When hot, stir in the tomato puree, garlic and the prawns. Stir fry until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
When the prawns are cooked, add a splash of water, stir together, then add the drained orzo to the pan. Stir well and cook until the orzo is piping hot, 1 minute. TIP: Add another splash of water if the mixture needs loosening up. Stir through half the feta. Season to taste with a good pinch of salt and pepper.
Spoon the orzo and prawns into your bowls. Sprinkle on the remaining feta. Enjoy!