ORZO PRAWN AND WILD ROCKET SALAD WITH CREAMY DRESSING

Sprinkle the prawns with dukkah. Season well. Fry in a hot pan with oil until cooked through. Set aside to cool.

Cook the pasta as per the packet instructions. Set aside.

Mix the onion, sugar, vinegar, sumac and chilli together. Set aside to pickle.

Mix the zucchini, peas, lemon juice and oil together. Season well. Set aside.

Whisk the dressing together. Adding cold water to thin out the consistency if required.

Add the LeaderBrand Wild Rocket, olives, mint, zucchini/pea mix, onions, prawns and feta together. Pour the dressing over the top and enjoy!

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
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• 1 bag LeaderBrand Wild Rocket
• 1 LeaderBrand Courgette – thinly sliced into rounds
• 300g raw prawns
• 2 tbsp dukkah + extra to sprinkle over the salad
• ½ cup dried orzo pasta
• ½ red onion – thinly sliced
• 2 tbsp rice wine vinegar
• 1 tsp sugar
• 1 tsp sumac
• 1 mild red chilli – thinly sliced
• 2 cup of peas – defrosted
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• ½ cup pitted olives
• 70g feta cheese – crumbled

Dressing:

• 1 garlic clove
• 3 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 2 tbsp tahini
• ¼ cup extra virgin olive oil