All Seasons Orzo, Halloumi and Olive Salad
"This orzo halloumi and olives delicious and refreshing salad is one on those light salads that despite looking more of a summery meal can be made all year round and always feel really good and fresh a lighter option, of course. There are quite a few textures in this dish as well as different flavours from the halloumi cheese me combined with the rocket salad, olives and pomegranate seeds – the latter adding a sweet crunch to this salad making it simply wonderful."
NotesHere you have a refreshing, really light and an all time salad that fit for everyone in any season. Orzo can be replaced by a gluten free pasta to make it suitable option for those gluten intolerant. I have to say that I do not always fancy Olive oil so my other option which I absolutely love is walnut oil. In this salad since it’s contains olives, olive oil it’s perfect but sometimes I don’t add olives but replace those with fresh figs and walnuts that were slightly toasted. It’s simply delish. Enjoy lovelies!
Serves4
Preparation Time15 min
Cooking Time12 min
Ingredients
- For the salad: 240 g orzo
- 200 g halloumi cheese
- 100 g rocket salad
- 120 g pomegranate seeds
- 12 olives
- 1 carrot shredded
- 1/4 cabbage shredded (optional)
- 1 tsp lemon rind
- 10 springs fresh parsley
- For the Vinaigrette: 1 lemon its juice
Instruction
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Firstly let’s start by boiling the orzo. Place the pasta into a saucepan with plenty of boiling water and salt. Boil for 7 minutes stirring occasionally. When pasta is cooked drain, rinse with cold water and mix in well a drizzle of olive oil. This really helps with keeping the pasta away from sticking.
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While pasta is cooking, grill or pan fry the halloumi cheese until nice, gooey and slightly golden brown.
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Chop the parsley, olives and de-seed 1/2 pomegranate. Grate or spiralise the carrot, shred the cabbage. Place all in a bowl keeping a handful of pomegranate seeds and a good pinch of chopped parsley aside for scattering on top of the salad before serving.
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Place all vinaigrette ingredients in a jar, close the lid and give it all a good shake. Vinaigrette is ready!
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Add the boiled and slightly cooled orzo to the bowl with olives and parsley, give it a good old mix, add the halloumi cheese and serve on a bed of rocket salad.
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Drizzle the vinaigrette over, scatter the pomegranate seeds, the chopped parsley and .... ENJOY!