Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Orzo(ContainsCereals containing Gluten)
Vegetable Stock Powder(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Zest and have the lemon. Trim the green beans and chop into thirds.
Heat a drizzle of oil in a large saucepan on medium high heat. Once hot, add the onion and season with salt and pepper. Cook the onion until softened, 5-6 mins, stir every minute or so. Once soft, stir in half the garlic and cook for 1 minute, then stir in the orzo. Pour in the water (see ingredients for amount) and the veg stock powder.
Stir the mixture together and bring to a simmer. Cook until the orzo is tender, 10-12 mins. Stir regularly to stop it sticking to the bottom of the pan.
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the beans and cook until slightly charred, 2-3 mins. Add the prawns and remaining garlic along with a splash of water. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: The prawns are cooked when opaque all the way through. Remove from the heat.
Once the orzo is cooked, remove from the heat. TIP: If the orzo is not quite cooked but the stock has been absorbed, just add a splash more water and keep cooking until it's tender. Add the hard Italian cheese, harissa paste, prawns, beans and a pinch of lemon zest. Stir together gently until well combined.
Add a squeeze of lemon to the orzo, taste and add more salt, pepper and lemon juice if you feel it needs it. Spoon into bowls and finish with a sprinkle of lemon zest. Enjoy!