Oregano halloumi with orzo salad

Oregano halloumi with orzo salad

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(1 ratings)

Prep: 10 mins Cook: 8 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal588
  • fat40g
  • saturates14g
  • carbs28g
  • sugars4g
  • fibre4g
  • protein28g
  • salt2.7g
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Ingredients

  • 350g orzo
  • 15g pack oregano, leaves picked, larges ones roughly chopped
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g halloumi, sliced
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 200g plum cherry tomatoes, halved
  • handful pitted black olives, chopped
  • 140g tub fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

Method

  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.

  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.

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