However, my first offering from Barefoot Contessa is not really that technical, indeed, there is very little 'cooking' that takes place, though the result is still utterly delicious and worth the (lack of) effort. Though this is made with prawn, I am going to trial it with roast chicken, as Phill said it looked lovely but prawns are nowhere near the top of his list of favourite foods. He has plans to take it to work for lunch, as I have been taking this to work to refuel after a taxing morning of crowd control and the odd bit of Shakespeare.
Good olive oil
¾ pound orzo pasta (rice-shaped pasta)
½ cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp (prawns), peeled and deveined
1 cup minced scallions (spring onions), white and green parts
1 cup chopped fresh dill (which I omitted, but doubled that amount of parsley below to two cups)
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded, and medium-diced
½ cup small-diced red onion
¾ pound good feta cheese, large-diced
Now prepare the pasta. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
Meanwhile, place the shrimp (prawn) on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't leave them too long or the prawns will become rubbery.
Add the prawns to the orzo mixture and then add the spring onions, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully so as not to break the feta up too much.
This salad, covered with clingfilm, kept happily in my fridge for three days.