Baked Orzo Roasted Mediterranean Vegetables with Halloumi

A delicious twist on the classic Greek salad, featuring baked orzo and roasted Mediterranean vegetables with halloumi.

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Prep Time 5

Cook Time 55

Total Time 1

Course Mains

Cuisine Greek

Servings servings

Calories 476 kcal

Equipment

large baking tray

Ingredients

Fresh Ingredients

750 g salad tomatoes, sliced into wedges
2 pieces red onions, sliced into wedges
3 pieces courgettes, sliced into chunks
250 g orzo
450 g halloumi, sliced into thin pieces 2 blocks
50 g kalamata olives, pitted
1 piece lemon, sliced into wedges

Cupboard Essentials

2.5 tablespoon olive oil
2 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
600 ml vegetable stock
Salt
Pepper

Instructions

Cooking Instructions

Heat oven to gas mark 180°C.
Add the chopped tomatoes, courgette and onion into a large baking tray. Drizzle of olive oil into the tray and season with oregano, salt and pepper. Ensure everything is evenly coated with oil and pop in the oven for 25 minutes.
When your timer goes off, scatter the orzo into the baking tray with the roasted veg. Pour the vegetable stock and ensure all the orzo is submerged. Add the kalamata olives, cover with foil, and pop back in the oven for 25 minutes.
Fry the halloumi on medium heat with ½ tablespoon of olive oil until golden brown, approx 2-3 minutes per side.
When the orzo is fully cooked, drizzle with red wine vinegar and extra-virgin olive oil. Top with halloumi and some lemon wedges.

Notes

Choose fresh and seasonal vegetables for enhanced flavors. Cut vegetables into similar-sized pieces for even cooking. Fry halloumi until browned and crispy, then set aside to top the dish at the end.

Nutrition

Serving: 1servingCalories: 476kcalCarbohydrates: 58gProtein: 21gFat: 19g

Keyword Baked Orzo, Greek Salad, Halloumi, Mediterranean, roasted vegetables

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