Orzo halloumi salad

Orzo halloumi salad
  • Serves icon Serves 6-8 as part of a buffet
  • Time icon Hands-on time 30 min

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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

  2. Sumac is a dried ground berry popular in the Med and Middle East. It has a tart, lemony taste.

Recipe By

Jen Bedloe

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