Crispy Halloumi with Herby Orzo

Ingredients

• 250 g halloumi, cut into 1cm slices
• 300 g orzo
• 2 tbsp olive oil
• 3 cloves garlic, finely sliced
• 1 x 400g tin chopped tomatoes
• 1 vegetable stock cube, crumbled
• 100 g baby spinach
• 150 g cherry tomatoes, halved
• 1 lemon, zested and juiced
• 20 g fresh mint, roughly torn
• 20 g fresh parsley, roughly chopped
• 1 tsp chilli flakes
• Crusty bread, to serve
• Greek yoghurt, to serve
• Cucumber and red onion salad, to serve

Method

1. Cook the orzo in well-salted boiling water until just al dente, about 8 minutes. Drain and toss with a little olive oil to stop it clagging together.
2. Meanwhile, 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. Stir 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 season generously with salt and black pepper.
4. 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. Stir half the mint and parsley through the orzo, then divide between bowls.
6. Lay the crispy halloumi on top, scatter with the remaining herbs, chilli flakes and lemon zest, and serve straight away with crusty bread, a spoonful of Greek yoghurt and a cool cucumber and red onion salad alongside. Eat while the halloumi is still hot and squeaky.