Oregano halloumi with orzo salad

A bowl of food on a plate on a wooden table Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:8 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 588
fat 40g
saturates 14g
carbs 28g
sugars 4g
fibre 4g
protein 28g
salt 2.7g
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  • 350g orzo
  • 15g pack oregano , leaves picked, larges ones roughly chopped
  • 3 tbsp olive oil
  • 250g halloumi , sliced
  • 200g plum cherry tomatoes , halved
  • handful pitted black olives , chopped
  • 140g tub fresh pesto


  • STEP 1

Bring 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 2
Broccoli & goat’s cheese pizzettes

Drain 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.

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