Oregano halloumi with orzo salad
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Oregano halloumi with orzo salad

By Chelsie Collins

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

  • Prep:10 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 588
  • fat 40g
  • saturates 14g
  • carbs 28g
  • sugars 4g
  • fibre 4g
  • protein 28g
  • salt 2.7g

Ingredients

  • 350g orzo
  • 15g pack oregano, leaves picked, larges ones roughly chopped
  • 3 tbsp olive oil
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful pitted black olives, chopped
  • 140g tub fresh pesto

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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