Oregano halloumi with orzo salad

Oregano halloumi with orzo salad

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(16 ratings)

Prep: 10 mins Cook: 8 mins


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



    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



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



  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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Comments, questions and tips

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24th Feb, 2020
Really great Monday night recipe. Use leftovers for lunch for me and my husband the next day. Not much halloumi left (!) so use leftovers for me and add ham or chicken for my husband. Also quickly make my own pesto using recipe from GF roasted veg and pesto rice recipe instead of bought. Quick easy and affordable recipe!
3rd Apr, 2019
Made this today - couldn’t get fresh oregano or fresh pesto - used parsley & thyme plus a jar of pesto - we all don’t like olives so substituted steamed purple sprouting enjoyed by all & requests for it to be a regular meal - amazing as we are not vegetarians- (did use a premium brand of Halloumi)
Laura Bargery
20th Sep, 2017
For me this recipe really didn't work. The saltiness of the halloumi doesn't go very well with the rich pesto (we didn't use any olives but don't think they would have improved the flavour). I love orzo and it works well with pesto but not also with halloumi, for me anyway.
8th Sep, 2017
Really lovely, quick and tasty. Didn't use olives (we don't like them). The fresh oregano was difficult to find and I don't think it added much to be honest, I'll use fresh basil next time. I also cubed the halloumi instead of slicing and added it once fried to the final mix with the pesto.
8th May, 2017
Really tasty, quick and easy, doesn't need the olives though, its salty enough with the halloumi.
29th Apr, 2017
You didn't have the courtesy to explain why you consider it a good food and how healthy or unhealthy it is.
Tommy McInerney
16th Mar, 2019
Judging by your comment it appears you have no courtesy at all.
29th Apr, 2017
There is nutritional information above the recipe.
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