Halloumi and blistered tomato orzo
Hands up who loves an easy orzo recipe? Pasta takes a summer holiday to the Greek islands in this simple tomato and mint dish. Only five ingredients (plus a dash of olive oil) are needed for this speedy weeknight number and it’s ready in just 15 minutes – win! Plus, grated halloumi is a revelation we’re sure you’ll love…
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Ingredients
- 300g orzo
- 1 tbsp extra-virgin olive oil
- 300g cherry tomatoes
- 1 tsp dried mint
- 225g block halloumi, coarsely grated
- 1 lemon, cut into wedges
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Method
- Cook the orzo in a large pan of boiling salted water for 1 minute less than the pack instructions or until al dente.
- Meanwhile, heat the oil in a large frying pan over a medium-high heat, then add the tomatoes and cook for about 6 minutes, tossing regularly, until blistered and starting to burst.
- Drain the orzo, reserving a mugful of the cooking water, then tip into the tomato pan and reduce to a medium heat. Add half the dried mint plus a glug of the cooking water and stir together quickly to combine and coat the orzo, adding more cooking water if needed.
- Remove from the heat and season with salt and black pepper. Divide among 4 bowls, then scatter in the halloumi and spinkle with the remaining dried mint. Squeeze a little lemon juice over the top of each bowl, then serve with an extra lemon wedge on the side.
Nutrition
- 489kcals Calories
- 18g (10g saturated) Fat
- 23g Protein
- 55g (6.1g sugars) Carbs
- 4.7g Fibre
- 1.7g Salt
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