Quick, healthy, and packing a punch of flavour. What’s not to love about Mimi Harrison’s veggie packed halloumi orzo salad? Not to mention a serving size only costs around £1.68. Store it in the fridge for meal prep or bring it to a summer gathering.
Serves 5
Cook time: 15 minutes
Ingredients:
- 350 g orzo
- 350 g frozen sweet corn
- 450 g (2 packs) low fat halloumi, sliced into small chunks
- 6 salad tomatoes, finely diced
- 1 cucumber, finely diced
- 1/2 red onion, finely diced
- Small handful of fresh dill, finely chopped
Cupboard Essentials
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 1 tsp oregano
- Salt and pepper
- Add orzo to pot of heavily salted boiling water. Set timer according to packet instructions. 5 minutes before orzo is ready, add the frozen sweetcorn to cook.
- Meanwhile, fry the halloumi chunks with half of the olive oil on medium heat until golden brown (around 3 minutes per side).
- Drain and rinse the orzo and sweetcorn in cold water until cool.
- In a large bowl, mix the remaining olive with vinegar, oregano, paprika, half of the dill and a large pinch of salt and pepper. Mix all the ingredients in the dressing except the halloumi.
- Serve with halloumi and the rest of the fresh dill on top.
It’s best to wait at least 1-2 hours before serving, preferably overnight, for the best flavour!
Image: https://beatthebudget.com/recipe/orzo-pasta-salad/