- In a pot of salted boiling water, cook the orzo according to package instructions. Drain, rinse under cold water, and set aside.
- In a pan, heat a film of olive oil over medium heat. Toss the prawns with salt, pepper, and oregano. Cook for about 2-3 minutes per side or until they turn pink and are cooked through. Set aside.
- To make the dressing, in a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, garlic and a sprinkle of salt and pepper.
- In a large bowl, combine the orzo, cherry tomatoes, cucumber, red onion, rocket, olives, feta, dill, parsley, lemon zest, and juice. Add the cooked prawns and gently toss.
- Pour the dressing over the salad and toss everything together until well coated.
- Serve in shallow bowls.