Halloumi and blistered tomato orzo

Method

1. Cook the orzo in a large pan of boiling salted water for 1 minute less than the pack instructions or until al dente.
2. 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.
3. 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.
4. 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.