If you're looking for a new way to enjoy pasta, you'll love this lemony orzo with roasted vegetables and grilled halloumi. It's a simple dish that's packed with flavor and texture, and it comes together in less than an hour. You'll start by cooking the orzo and tossing it with a zesty lemon dressing. Then you'll roast some zucchini, bell pepper, cherry tomatoes, and chickpeas in the oven until they're tender and charred. Finally, you'll grill some slices of halloumi cheese, a firm and salty cheese that's amazing when cooked. The result is a colorful and satisfying dish that's great for lunch or dinner.
What is halloumi?
Halloumi is a type of cheese that originated in Cyprus, but is now popular in many parts of the world. It's made from a mixture of sheep's and goat's milk, and sometimes cow's milk as well. It has a high melting point, which means it can be grilled, fried, or baked without losing its shape or texture. It has a chewy and squeaky texture, and a salty and tangy flavor. It's often served as an appetizer, salad topping, or sandwich filling, but it also works well as a main course.
How to make the recipe vegan
If you want to make this recipe vegan, you can omit the cheese and add some pan-fried tofu or tempeh instead. If you’re feeling creative, you can also check out this recipe for homemade vegan halloumi made by marinading firm tofu before you fry it. https://thehiddenveggies.com/vegan-halloumi/
How to make the recipe gluten free
If you want to make this recipe gluten free, you can use gluten free orzo or substitute it with another gluten free grain, such as quinoa, rice, or millet.
How to store and reheat leftovers
This dish can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave it for a few minutes, or heat it in a skillet over medium heat, stirring occasionally. You can also enjoy it cold or at room temperature, as a salad or a snack.
Lemony Orzo with Roasted Vegetables and Fried Halloumi
- 1 cup orzo
- 2 zucchini, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 2 cups cherry tomatoes, halved
- 1 can chick peas, drained and rinsed
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 teaspoons dried oregano
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 8 ounces halloumi cheese, sliced
- Preheat oven to 400°F (350°F fan-forced) and line a bakingsheet with parchment paper.
- In a large bowl, toss the zucchini, bell pepper, cherrytomatoes, chick peas, garlic, oregano, salt and pepper with 2 tbsp of oliveoil.
- Spread the vegetable mixture evenly on the prepared bakingsheet and roast for 20 minutes, stirring once halfway through, until tender andcharred.
- Meanwhile, cook orzo according to package directions, thendrain and transfer to a large bowl.
- In a small bowl, whisk together the remaining 2 tablespoonsof olive oil, lemon juice, parsley, salt and pepper.
- Pour the dressing over the orzo and toss to combine. Setaside.
- Heat a non-stick pan over medium-high heat. Grill the halloumislices for 2 minutes per side, until golden and crisp.
- To serve, divide the orzo among six plates and top with theroasted vegetables and grilled halloumi.
