Prawns and Lemon Orzo Salad

Serves 4

Salad Ingredients

½ cup (125 mL) uncooked orzo pasta
Zest and juice from ½ of a fresh lemon
2 garlic cloves, minced
1 tablespoon (15 mL) olive oil

⅓ of an English cucumber, thinly sliced
10 ounces (250 g) cooked and cooled prawns

Dressing

¼ cup (60 mL) plain Greek yogurt
1 garlic clove, minced
1 tablespoon (15 mL) finely chopped fresh dill
1 teaspoon (5 mL) white wine vinegar
2 teaspoons (10 mL) mayonnaise
2 tablespoons (30 mL) extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Garnish: fresh dill

Method

1. Prepare orzo: Bring a pot of water to a boil; add a generous amount of salt; add orzo and cook for 8 minutes, or until tender. Using a sieve, drain orzo and give it a quick rinse under cold water; place in a shallow bowl.
2. Immediately add lemon zest, lemon juice, garlic, and olive oil. Mix together and allow it to come to room temperature, or cool completely in the refrigerator.
3. Prepare dressing: In a small bowl, combine yogurt, garlic, dill, vinegar, mayonnaise, and olive oil. Thoroughly combine; adjust seasoning to taste.
4. Just before serving, fold prawns and cucumber slices into the orzo. Gently stir in 1 or 2 tablespoons of the dressing. Adjust seasonings, if necessary.
5. Serve on a bed of mixed greens; generously garnish with dill. Serve the extra dressing on the side.