Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 pint (475ml) cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) good quality halloumi cheese, sliced into 1/4-inch thick pieces
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 2 tablespoons (30ml) olive oil (for grilling)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Cook orzo according to package directions. Drain well and rinse with cold water to stop cooking. Let it cool completely! A quick chill in the fridge speeds things up.
  2. In a small bowl, whisk together all vinaigrette ingredients until well combined. Taste and adjust seasoning as needed.
  3. Halve the cherry tomatoes, dice the cucumber, and halve the olives. Chop the fresh herbs.
  4. Brush halloumi slices lightly with olive oil. Grill over medium-high heat for 2-3 minutes per side, or until golden brown and slightly softened. Be careful not to overcook!
  5. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, olives, parsley, and mint.
  6. Pour the vinaigrette over the salad and toss gently to combine.
  7. Arrange the grilled halloumi slices on top of the salad.
  8. Serve immediately or chill for later. Flavours develop more over time.