Roasted vegetable and halloumi orzo
Roasted Mediterranean vegetables, chickpeas and golden halloumi come together in this fresh, filling orzo dish packed with flavour and fibre.
Vegetarian
Roasted vegetable and halloumi orzo
Prep: Not required
Cook: 35 mins
Easy
Serves 4
562
kcals
26g
Protein
8g
Fibre
Roasted Mediterranean vegetables, chickpeas and golden halloumi come together in this fresh, filling orzo dish packed with flavour and fibre.
Ingredients
Serves 4
Orzo (dry)
240 g
Halloumi (slices)
250 g
Courgette (diced)
1
Aubergine (diced)
1
Red pepper (diced)
1
Red onion (wedges)
1
Cherry tomatoes
240 g
Chickpeas (drained and rinsed)
120 g
Olive oil
1 tbsp
Dried oregano
1 tsp
Smoked paprika
1 tsp
Garlic (grated)
1 clove
Lemon (zest and juice)
1
Handful of fresh parsley (chopped)
Black pepper
Method - Cook
- Heat the oven to 200°C fan.
- Put the courgette, aubergine, pepper, onion and tomatoes onto a large roasting tray.
- Add the olive oil, oregano, smoked paprika, garlic and plenty of black pepper. Toss well.
- Roast for 25 to 30 minutes, turning halfway.
- Meanwhile, cook the orzo according to the packet instructions. Drain well.
- Add the chickpeas, lemon zest and juice and chopped parsley to the cooked orzo.
- Add the roasted vegetables and gently mix.
- Heat a non-stick frying pan and fry the halloumi for approximately 2 minutes each side, until golden. You can also bake or grill.
- Divide the orzo between four bowls and top with the halloumi.
