Ingredients for - Oregano halloumi with orzo salad
1.
350g orzo
2.
15g pack oregano , leaves picked, larges ones roughly chopped
4.
250g halloumi , sliced
5.
200g plum cherry tomatoes , halved
6.
handful pitted black olives , chopped
7.
140g tub fresh pesto
How to cook deliciously - Oregano halloumi with orzo salad
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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