Method

• 1.
  Preheat the oven to 180°C and line a baking tray with foil.
• 2.
  Place cherry tomatoes on the tray, season and drizzle with 1 tablespoon oil. Roast for 20 minutes until just soft. Set aside.
• 3.
  Meanwhile, cook the pasta according to the packet instructions or until al dente. Drain and set aside.
• 4.
  Heat 1 tablespoon oil in a frypan over medium-high heat and cook the chorizo for 1 minute each side or until crisp. Drain on paper towel. In a bowl, toss the chorizo with the pasta, beans, onion, rocket, lemon zest, olives, prawns, half the tomatoes and two-thirds of the feta.

• 5.
  Whisk lemon juice and remaining 2 tablespoons oil together in a small bowl and season. Add half the chopped oregano and half the parsley to the dressing, then toss with the pasta.
• 6.
  Divide the pasta among 4 bowls, top with remaining tomatoes and feta. Garnish with remaining parsley and oregano, and serve.