Cooking Book
Orzo Salat

Orzo Salat

Edit

Stores up to 3 days in the fridge in an air tight container. Ideally store dressing separately and toss through before serving.

Ingredients

  • 180 g Orzo
  • 1 Halloumi
  • 0.5 Gruke
  • 1 rote Zwiebel
  • 1 Hand Petersilie
  • 1 nach Lust Pinienkerne
  • 3 EL Olivenöl
  • 1 EL Zitronensaft
  • 1 TL Senf
  • 1 Knoblauchzehe
  • 1 TL Oregano
  • 1 nach Lust Chiliflocken

Preparation

  1. Roast tomatoes at 200°C with a little olive oil & salt until soft and blistered (10-15 mins) and allow to cool.
  2. Cook the orzo according to package instructions. Rinse with cold water until cool, drain again & set aside.
  3. Fry halloumi chunks in a little oil until golden. I also added a sprinkle of chilli flakes & a little drizzle of honey but this is optional!
  4. Whisk dressing ingredients together and adjust to taste.
  5. In a large bowl, combine the orzo, halloumi, tomatoes, cucumber, red onion & basil. Pour over the dressing. Season with a little extra salt & pepper and toss it all together. Finish with optional pine nuts if using.

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