- 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
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.
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.
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.