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Ingredients
Method
- 300g orzo
- 3 tbsp olive oil
- 2 tbsp pomegranate molasses
- 1⁄2 lemon, juice only
- 2 tbsp olive oil
- 2 sliced red onions
- Chopped parsley
- 80g wild rocket leaves
- 180g sun-blushed tomatoes
- 100g shaved halloumi
- Sumac, for sprinkling
- Cook the orzo according to pack instructions, then drain and toss in a salad bowl with the olive oil, molasses and lemon juice. Season well. Meanwhile, fry the onions in 2 tbsp of oil until softened, then increase the heat and fry until caramelised and crispy.
- Stir the parsley, tomatoes and rocket leaves into the pasta. Top with the halloumi, fried onions, and sprinkling of sumac and some cracked black pepper - delicious!
30 mins
4 serving
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