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Halloumi and blistered tomato orzo

Name: Halloumi and blistered tomato orzo
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 300g orzo; 1 tbsp extra-virgin olive oil; 300g cherry tomatoes; 1 tsp dried mint; 225g block halloumi, coarsely grated; 1 lemon, cut into wedges

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 25 Jun 24
Updated: 26 Jun 24

Hands up who loves an easy orzo recipe? Pasta takes a summer holiday to the Greek islands in this simple tomato and mint dish. Only five ingredients (plus a dash of olive oil) are needed for this speedy weeknight number and it’s ready in just 15 minutes – win! Plus, grated halloumi is a revelation we’re sure you’ll love…

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Easy
June 2024

Test kitchen approved

Serves 4
Hands-on time 15 min

Ready to shake up your pasta recipe repertoire? We release a new pasta recipe every Wednesday – find them here first.

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Nutrition: per serving

Calories: 489kcals
Fat: 18g (10g saturated)
Protein: 23g
Carbohydrates: 55g (6.1g sugars)
Fibre: 4.7g
Salt: 1.7g

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Ingredients

300g orzo
1 tbsp extra-virgin olive oil
300g cherry tomatoes
1 tsp dried mint
225g block halloumi, coarsely grated
1 lemon, cut into wedges

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Method

Cook the orzo in a large pan of boiling salted water for 1 minute less than the pack instructions or until al dente.
Meanwhile, heat the oil in a large frying pan over a medium-high heat, then add the tomatoes and cook for about 6 minutes, tossing regularly, until blistered and starting to burst.
Drain the orzo, reserving a mugful of the cooking water, then tip into the tomato pan and reduce to a medium heat. Add half the dried mint plus a glug of the cooking water and stir together quickly to combine and coat the orzo, adding more cooking water if needed.

Remove from the heat and season with salt and black pepper. Divide among 4 bowls, then scatter in the halloumi and spinkle with the remaining dried mint. Squeeze a little lemon juice over the top of each bowl, then serve with an extra lemon wedge on the side.