A rocket of a little leaf that packs a peppery punch to all it encounters!
Ingredients
- FOR THE ROCKET PESTO
- A handful rocket
- A handful basil
- 1 clove garlic
- 50g pine nuts
- 50g Parmesan, grated
- 1 lemon, juice of
- 150ml extra virgin olive oil
- FOR THE ORZO
- 500g orzo
- 1 lemon, juice of
- 150g feta
- 150ml extra virgin olive oil
- 2 handfuls rocket leaves
- FOR THE PRAWNS
- 450g king prawns
- 2 tbsp honey
- 2 cm piece fresh ginger, grated
- 2 cloves garlic, crushed
- 1 red chilli, finely diced
- 20g butter
METHOD
- Make the rocket pesto by simply adding the ingredients to a blender and processing until a coarse paste. Add a little more olive oil if rede to loosen the mixture. Season well.
- Bring a large saucepan of salted water to a boil and cook the orzo until al dente. Remove from the heat and place in a sieve to drain and then toss with the chives, crumbled feta, lemon juice, half the olive oil, half the rocket and seasoning.
- Meanwhile, add the remaining oil, honey, ginger, garlic and chilli to a bowl. Whisk with a fork to combine.
- Take a large nonstick frying pan and add the prawns. Pour over the oil and honey mixture and toss to heat through.
- Divide the orzo between four plates along with the prawns. Spoon over any pan juices. Drizzle with the rocket pesto and serve immediately.