Description
A vibrant and satisfying bowl featuring tender orzo pasta, salty grilled halloumi cheese, sweet roasted tomatoes, and a zesty herb-lemon oil drizzle.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 8 oz halloumi cheese, sliced
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and black pepper to taste
- 1/2 cup kalamata olives, pitted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until softened.
- Cook orzo according to package directions in salted water until al dente. Drain and set aside.
- Heat a grill pan over medium-high heat. Brush halloumi slices with 1 tbsp olive oil and grill for 2-3 minutes per side until golden.
- In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, lemon zest, garlic, parsley, mint, salt, and pepper to make the herb-lemon oil.
- Assemble bowls by dividing orzo, roasted tomatoes, grilled halloumi, and olives. Drizzle generously with herb-lemon oil before serving.
Notes
You can customize the seasonings to taste.