This affordable dish featuring slightly salty, herby halloumi is a great meat free meal. Any leftovers make a great take-to-work lunch for the next day
Prep:10 mins
Serves 4
350g orzo15g pack oregano, leaves picked, larges ones roughly chopped3 tbsp olive oil250g halloumi, sliced200g plum cherry tomatoes, halvedhandful pitted black olives, chopped140g tub fresh pesto
STEP 1Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.STEP 2Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.
