Oregano Halloumi & Rice Salad (V)

Sun, 02 Jun 2019 21:06 UTC by garethbrown

Ingredients

  • 350g rice (brown / white)
  • 15g pack oregano, leaves picked, larges ones roughly chopped
  • 3 tbsp olive oii for a few mins each side until golden and soft.
  1. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste.
    Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.l
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful pitted black olives, chopped
  • 140g tub fresh pesto

Method

  1. Bring a large pan of salted water to the boil and cook the orzo following pack instructions.
    Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi.
    Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.

  2. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste.
    Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.

5g pack oregano, leaves picked, larges ones roughly chopped

  • 3 tbsp olive oii for a few mins each side until golden and soft.
  1. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste.
    Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.l
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful pitted black olives, chopped
  • 140g tub fresh pesto

Method

  1. Bring a large pan of salted water to the boil and cook the orzo following pack instructions.
    Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi.
    Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.

  2. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste.
    Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.
    5g pack oregano, leaves picked, larges ones roughly chopped

  • 3 tbsp olive oii for a few mins each side until golden and soft.
  1. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste.
    Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.l
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful pitted black olives, chopped
  • 140g tub fresh pesto

Method

  1. Bring a large pan of salted water to the boil and cook the orzo following pack instructions.
    Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi.
    Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.

  2. Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste.
    Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.

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