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Edit “Orzo Salat”
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Stores up to 3 days in the fridge in an air tight container. Ideally store dressing separately and toss through before serving.
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Steps
1
Roast tomatoes at 200°C with a little olive oil & salt until soft and blistered (10-15 mins) and allow to cool.
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2
Cook the orzo according to package instructions. Rinse with cold water until cool, drain again & set aside.
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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!
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4
Whisk dressing ingredients together and adjust to taste.
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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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