Crispy Halloumi with Herby Orzo

• 250 gvegetarian halloumi, cut into 8 slices
• 300 gorzo
• 2 tbspolive oil
• 3cloves garlic, finely sliced
• 1 x 400gtin chopped tomatoes
• 1vegetable stock cube, crumbled
• 100 gbaby spinach
• 150 gcherry tomatoes, halved
• 1lemon, zested and juiced
• 20 gfresh mint, roughly torn
• 20 gfresh parsley, roughly chopped
• 1 tspchilli flakes
• Fine salt and black pepper
• 200 gcucumber and red onion salad, dressed with 1 tbsp rice vinegar and a pinch of salt (optional)

Method

1. 1Cook the orzo in well-salted boiling water until just al dente, about 8 minutes. Reserve a mugful of pasta water, then drain straight into the tomato sauce.
2. 2Meanwhile, heat 1 tbsp olive oil in a wide pan over medium heat. Add the garlic and cook for 30 seconds until fragrant but not coloured, then add the tinned tomatoes, cherry tomatoes and crumbled stock cube. Simmer for 8–10 minutes until thick and saucy, with the cherry tomatoes collapsing at the edges.
3. 3Stir the cooked orzo and baby spinach into the tomato sauce. Cook for 1–2 minutes until the spinach wilts down. Add the lemon juice and add black pepper and taste before adding salt, as the stock and halloumi are already salty.
4. 4While the tomato sauce simmers, heat the remaining 1 tbsp oil in a non-stick frying pan over high heat. Fry the halloumi slices for 1–2 minutes each side until deep golden and crisp; resist moving them early or they will tear rather than release.
5. 5Stir half the mint and parsley through the orzo, loosening with reserved pasta water if needed. Divide between four bowls and lay two halloumi slices on each. Finish with the remaining herbs, lemon zest and chilli flakes. Serve with the optional cucumber and red onion salad if using.
6. 6Eat while the halloumi is still hot and squeaky.

Per serving

kcal

587

protein

25.5g

fibre

5.9g

carbs

67.8g

fat

24.5g