Orzo and Halloumi Salad
Orzo and Halloumi Salad



  • 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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