Seared Sicilian halloumi

Name: Seared Sicilian halloumi
Cook time: 25 min
Yield: 2

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 2 people

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 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 bowls and top with the Sicilian halloumi. Dollop with basil pesto and sprinkle over the toasted garlic crumb.