Prawn, tomato and feta orzo

TIP: If you like a kick, stir in a pinch of chilli flakes with the onion

An easy one-pot meal that’s inspired by flavours from the Med. The dill gives an earthy flavour, and the feta, capers and olives add a briny freshness.

Serves 4 • Prep 15 mins • Cook 30 mins

½tbsp olive oil, plus an extra drizzle 1 onion, chopped

2 fat garlic cloves, sliced

1tsp dried marjoram or oregano 2 roasted red peppers, from a jar, sliced

200g orzo pasta

400g jar tomato passata

1tbsp capers

50g pitted olives

Small pack dill, chopped

Handful fresh basil leaves, torn, plus extra to serve

300g raw king prawns, defrosted if frozen

100g feta, crumbled

Lemon wedges, for squeezing

1 Heat the oil in a shallow casserole or large ovenproof frying pan (one with a lid). Add the onion and cook for 5-6 mins, then add the garlic, dried herbs and red pepper, and cook for 1-2 mins more. 2 Stir in the orzo, passata, and 2 passata jars full of water, with the capers, olives and most of the chopped dill and basil leaves. Bring to a simmer, then cook gently for 10 mins, stirring occasionally, to stop the pasta sticking to the bottom. 3 Heat the grill to medium-high. Stir the prawns into the orzo, then cover and cook for 8-10 mins more until the prawns are pink and opaque, and the pasta is tender. Scatter over the feta, then put under the grill for 5 mins until golden.

4 Serve with a drizzle of olive oil, if you like, along with the remaining herbs and lemon wedges for squeezing.

Per serving: 395 cals, 11g fat, 4g sat fat, 46g carbs >>