Mediterranean halloumi orzo

Name: Mediterranean halloumi orzo
Cook time: 20 min
Yield: 2

with sundried tomato pesto and toasted seeds

Ready in around 20 mins

RECIPE FACT:

Halloumi cheese originated in Cyprus; its higher-than-normal melting point makes it the perfect cheese for frying or grilling.

Nutritional Info:

Serving Amount:

Serves 2 people

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 6-7 mins until al dente. Drain well into a colander and drizzle with oil to stop the orzo from sticking and add to a large salad bowl. Slice the halloumi into 1 cm cubes. Slice the roasted red capsicum into 1 cm strips. Roughly chop the olives and add to the salad bowl.
2. TO COOK THE HALLOUMI:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add halloumi and roasted red capsicum and cook for 4-5 mins shaking the pan to turn regularly until the halloumi is golden.
3. TO FINISH THE ORZO SALAD:

Add baby kale and spinach and the mustard dressing to the salad bowl and gently toss through until combined.
TO SERVE:

Spoon the orzo salad into bowls and top with the halloumi and roasted capsicum. Dollop over sundried tomato pesto and sprinkle over toasted sunflower seeds. Mix together to eat.