Orzo halloumi salad

Name: Orzo halloumi salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 6-8 as part of a buffet
Ingredients: 300g orzo; 3 tbsp extra-virgin olive oil; 2 tbsp pomegranate molasses; Juice ½ lemon; 2 tbsp olive oil for frying; 2 red onions, finely sliced; Large handful flatleaf parsley, chopped; 80g bag rocket, most roughly chopped, with a few leaves reserved to garnish; 180g pack Unearthed Slow Roasted Tomatoes (or use any sun-blush tomatoes); 100g halloumi, shaved with a Y-shaped peeler; Sumac for sprinkling

Portion size: Serves 6-8 as part of a buffet
Hands-on time 30 min
Difficulty: easy

Vegetarian

Jen Bedloe

Former head of food, delicious.

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Our orzo, rocket and halloumi salad is full of sunshine flavours. This versatile recipe works in lunchboxes, for picnics, as a summer side or buffet dish.

Check out more easy orzo recipes.

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Ingredients

300g orzo
3 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
Juice ½ lemon
2 tbsp olive oil for frying
2 red onions, finely sliced
Large handful flatleaf parsley, chopped
80g bag rocket, most roughly chopped, with a few leaves reserved to garnish
180g pack Unearthed Slow Roasted Tomatoes (or use any sun-blush tomatoes)
100g halloumi, shaved with a Y-shaped peeler
Sumac for sprinkling

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Method

Cook the orzo according to the pack instructions, then drain and toss in a serving bowl with the extra-virgin oil, pomegranate molasses and lemon juice. Season to taste.
Meanwhile, heat the 2 tbsp oil over a medium heat and fry the onions until softened, then turn the heat up and fry, stirring, until crispy – about 20 minutes.
Stir the parsley, rocket and tomatoes into the pasta, then put on a serving platter and top with the halloumi, fried onions, sumac and some black pepper.
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Nutrition

298kcals Calories
12.4g (3.3g saturated) Fat
8.6g Protein
36g (6.6g sugars) Carbs
4.2g Fibre
0.6g Salt

Make Ahead

Prepare the orzo to the end of step 1 up to a few hours ahead or make the day before, cover and chill. Bring back up to room temperature to serve. The crispy onions can be made up to a day ahead. To assemble, toss the cooked pasta with the parsley, rocket, halloumi and crispy fried onions just before serving so the rocket doesn’t wilt too much.