Prawns and Lemon Orzo Salad

Number of Servings: 4

Salad Ingredients:

½ cup (125 mL) uncooked orzo pasta

Zest and juice from ½ of a fresh lemon
2 cloves of garlic, minced
1 tablespoon (15 mL) olive oil

1/3 of an English cucumber, thinly sliced
10 ounces (250 g) cooked and cooled prawns
Fresh spinach or mesclun mix

Dressing:

4 tablespoons (60 mL) plain Greek yogurt
1 clove of garlic, minced
1 tablespoon (15 mL) fresh chopped dill
1 teaspoon (5 mL) white wine vinegar
2 teaspoons (10 mL) mayonnaise
2 tablespoons (30 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Garnish: Fresh dill

Method:

1. Bring a pot of water to a boil; add a generous amount of salt; add orzo and cook for 8 minutes, or until al dente. Drain, give it a quick rinse with cold water, and place in a shallow bowl.
2. Immediately, add the lemon rind, lemon juice, garlic, and olive oil to the warm orzo.   Mix together and allow to come to room temperature, or cool completely in the fridge.
3. Make dressing: In a small bowl, combine yogurt, garlic, dill, vinegar, mayonnaise, and olive oil. Thoroughly combine; season to taste.
4. Just before serving, fold prawns and cucumber slices into the orzo; Gently stir in 1 or 2 tablespoons of the dressing (or stir in more). Adjust seasonings, if necessary.
5. Serve on a bed of spinach or mesclun; garnish generously with dill. Serve the extra dressing on the side.