The BBC Good Food logo
Oregano halloumi with orzo salad

Oregano halloumi with orzo salad

Rating: 4 out of 5.25 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal588
fat40g
saturates14g
carbs28g
sugars4g
fibre4g
protein28g
salt2.7g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.25 ratings

Sponsored content