Puy lentils, squash & kale
This hearty salad is iron-rich and full of autumn flavours - serve on its own or as a Sunday roast side dish
Oregano halloumi with orzo salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g orzo
- 15g pack oreganoleaves picked, larges ones roughly chopped
- 3 tbsp olive oil
- 250g halloumisliced
- 200g plum cherry tomatoeshalved
- handful pitted black oliveschopped
- 140g tub fresh pesto
Nutrition: per serving
- kcal588
- fat40g
- saturates14g
- carbs28g
- sugars4g
- fibre4g
- protein28g
- salt2.7g
Method
step 1
Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.
step 2
Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.
