Ingredients
- Orzo, cooked al dente - 3/4 pound
- Cucumber, seeded, quartered, sliced - 1
- Green onions, thinly sliced - 3
- Grape tomatoes - 1 pt, halved
- Fresh dill, chopped - 1/4 cup
- White wine vinegar - 1/4 cup
- Dijon mustard - 3 Tbsp
- Olive oil, plus additional for brushing prawn - 1/2 cup
- Salt - to taste
- Pepper - to taste
- Feta cheese, crumbled - 3/4 pound
- Sailor's Choice Prawn, peeled and deveined - 16 medium
Instructions
- Combine cooked orzo, seeded and sliced cucumber, thinly sliced green onions, and halved grape tomatoes in a large bowl.
- Place chopped dill, white wine vinegar, and Dijon mustard in a blender and blend until smooth.
- With the blender running, slowly pour in 1/2 cup of olive oil until the mixture becomes emulsified. Season with salt and pepper to taste.
- Pour the vinaigrette over the orzo mixture and stir well to combine.
- Gently fold in the crumbled feta cheese.
- Heat the grill on high.
- Brush 16 medium prawn with olive oil and season with salt and pepper.
- Grill the prawn for approximately 2 minutes per side, or until they are just cooked through.
- Divide the orzo salad evenly among 4 take-out containers or plates.
- Top each salad with 4 grilled prawn.
- Garnish with additional chopped dill.
Sailor’s Choice Recommendation:
This Mediterranean salad is perfect for a summer picnic, or as an appetiser for a barbecue.
