Summer greens & halloumi orzo
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is my go to recipe when I want something fresh and vibrant on the table in under thirty minutes. The beauty of it is how simple it comes together, yet it tastes like you've spent hours in the kitchen. I love how the creamy halloumi contrasts with the bright, peppery runner beans and tender courgettes, all tossed through silky orzo. The preserved lemon paste and fresh dill give it this lovely Mediterranean feel that just screams summer. Plus, those leafy greens and beans are packed with fiber, which keeps you feeling satisfied and energized. Best of all, it costs very little to make and comes together faster than ordering takeaway.
Ella x
Ingredients
- 150 gramsorzo
- 1 tbspolive oil
- 1medium essential courgettes(medium Essential Courgette, thinly sliced)
- 160 gramspacks sliced runner beans(pack sliced runner beans)
- 3 clove/sgarlic cloves(cloves garlic, sliced)
- 2 tsppreserved lemon paste
- 3 tbspbasil pesto
- ½unwaxed lemon(zested, then cut into 4 wedges)
- 20 gramsdill(fronds roughly chopped)
- 250 gramshalloumi(coarsely grated)
Detail level
Instructions
- 1
Bring a large pan of salted water to the boil and cook the orzo according to pack instructions. Meanwhile, set a large frying pan over a medium-high heat and add the oil. Add the courgette and fry, stirring regularly, for 5 minutes, then add the runner beans and cook for a further 3-4 minutes until the courgette is golden and a little charred and the beans are just tender. Add the garlic and fry for 1 minute.
- 2
When the orzo is cooked, reserve a mug of the cooking water, then drain and tip the pasta into the frying pan with the veg. Set over a low heat, then stir in the lemon paste, pesto, most of the lemon zest and ½ the dill until well combined and piping hot (about 2 minutes); stir in a little reserved pasta water if it looks dry.
- 3
Scatter over most of the halloumi, squeeze over the juice of 2 lemon wedges and add plenty of freshly ground black pepper; toss. Scatter over the remaining cheese, lemon zest and dill, and serve with the lemon wedges for squeezing over.
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