Creamy Napoli orzo

Name: Creamy Napoli orzo
Cook time: 20 min
Yield: 1

with courgette and halloumi

Ready in around 20 mins

RECIPE FACT:

It is believed that Christopher Columbus brought the courgette to the Mediterranean from South America.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE ORZO AND PREPARE THE VEGETABLES:

Once the water is boiling, add the orzo to the pot and cook for 7-8 mins until just tender. Drain well into a colander and drizzle with oil to stop the orzo from sticking and set aside. Using half the tomato, dice into 1 cm cubes. Using half the courgette, slice into 1 cm cubes. Slice the halloumi into 1 cm slices.
2. TO FINISH THE TOMATO ORZO:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the courgette, season with salt, and cook for 4-5 mins stirring occasionally to create a char. Add the orzo to the pan and pour in the Napoli sauce. Cook for 30-60 secs. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE HALLOUMI:

Wipe out the frying pan and place back over a medium-high heat with a drizzle of oil. Once hot, add halloumi and cook for 4-5 mins shaking the pan to turn regularly until golden.
TO SERVE:

Spoon the tomato orzo into a bowl and top with halloumi slices. Scatter the tomatoes over the top, dollop with basil pesto and sprinkle over the toasted seeds. Serve with a handful of mesclun on top and any remaining on the side drizzled with oil.