Oregano halloumi with orzo salad
Serves 4
Easy
Prep:
Cook:
This affordable dish featuring slightly salty, herby halloumi is a great meat free meal. Any leftovers make a great take-to-work lunch for the next day
Skip to ingredients
- 350g orzo
- 15g pack oreganoleaves picked, larges ones roughly chopped
- 3 tbsp olive oil
- 250g halloumisliced
- 200g plum cherry tomatoeshalved
- handful pitted black oliveschopped
- 140g tub fresh pesto
Nutrition: per serving
- kcal588
- fat40g
- saturates14g
- carbs28g
- sugars4g
- fibre4g
- protein28g
- salt2.7g
Method
step 1
Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.
step 2
Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.
