Seared Sicilian halloumi

Name: Seared Sicilian halloumi
Cook time: 25 min
Yield: 1

with orzo, cherry tomatoes and basil pesto

Ready in around 25 mins

RECIPE FACT:

Orzo, a pasta associated with Italian cuisine, has its historical roots in ancient Greece, where it was known as "kritharaki".

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE ORZO AND PREPARE THE VEGETABLES:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Once the water is boiling, add the semolina 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 set aside. Cut the cherry tomatoes in half. Cut the courgette in half lengthways, then using half, cut into 1 cm half-moons on the diagonal. Slice the Mediterranean halloumi into 1 cm slices.
2. TO FINISH THE ORZO SALAD:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the cherry tomatoes and courgette, season with salt and cook for 2-3 mins, stirring occasionally to create a char. Add the orzo to the pan, and cook for 30-60 secs then transfer to a salad bowl. Add the Sicilian dressing and rocket just before serving and toss to combine.
3. TO COOK THE SICILIAN HALLOUMI:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Add the Mediterranean halloumi and cook for 2-3 mins each side. Once the halloumi is golden, remove from the pan then add the garlic crumb to the pan with a drizzle of oil and toast for 30-60 secs or until golden, stirring often.
TO SERVE:

Spoon the orzo salad into a bowl and top with the Sicilian halloumi. Dollop with basil pesto and sprinkle over the toasted garlic crumb.