Italian Orzo Salad with Prawns | Fresh Delight

Cook the orzo pasta in plenty of boiling salted water according to the package instructions until al dente. Then drain, rinse briefly with cold water, and toss in a large bowl with one tablespoon of olive oil so it does not stick together.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown. Remove and leave to cool on a plate.

Wash and halve the cherry tomatoes. Sort through the rocket and shake it dry. Peel and finely chop the garlic. Finely grate the lemon zest and squeeze out the juice.