Journal: General

Oregano Halloumi & Rice Salad (V)

Sun, 02 Jun 2019 21:06 UTC

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.

  • 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.

  • 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. 3 tbsp olive oii for a few mins each side until golden and soft.

  4. 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

  5. 250g halloumi, sliced
  6. 200g plum cherry tomatoes, halved
  7. handful pitted black olives, chopped
  8. 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.