A light yet satisfying Mediterranean-inspired dish with juicy king prawns and a rich tomato sauce. Orzo has become a real 'thing' recently and I can see why. Don't be fooled by the simplicity of this dish. It is gorgeous. 

Serves 4

Ingredients:

• 250g whole wheat orzo
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 x 400g can chopped tomatoes
• 7-8 cherry tomatoes - quartered
• 1 tbsp tomato purée
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp chilli flakes (optional)
• 300g raw king prawns, peeled and deveined
• 250ml (1 cup) vegetable stock
• Salt and black pepper, to taste
• 1 handful fresh basil or parsley, chopped
• Juice of ½ lemon

Method:

Cook the orzo according to the packet instructions, then drain and set aside.

Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.  

Add the bell pepper, chopped tomatoes, tomato purée, smoked paprika, oregano, chilli flakes, salt, and pepper. Pour in the vegetable stock and simmer for 10 minutes.

Stir in the king prawns and cook for 4–5 minutes until they turn pink and are cooked through.

Add the cherry tomatoes and cook for another 3-4 minutes. 

Stir in the cooked orzo, fresh herbs, and a squeeze of lemon juice. Adjust seasoning if needed.

Garnish with extra herbs and serve with a side of leafy greens.