Crispy Halloumi, Cherry Tomato and Spinach Orzo Skillet
Golden halloumi, glossy tomatoes and lemony spinach tossed through orzo for a fast, hearty Italian-inspired dinner with real weeknight comfort.
- 200 g halloumi
- 160 g orzo
- 250 g cherry tomatoes
- 100 g baby spinach
- 1 pc shallot
- 2 pc garlic cloves
- 500 ml vegetable stock
- 2 tbsp olive oil
- 1 pc lemon
- 1 tsp dried oregano
- ½ tsp chilli flakes
- 15 g fresh basil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Finely slice the shallot and garlic. Cut the halloumi into 12 even pieces. Halve the cherry tomatoes and zest and juice the lemon.
- Step 2
Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Fry the halloumi for 2–3 minutes per side until deeply golden, then transfer to a plate.
- Step 3
Add the remaining 1 tbsp olive oil to the pan. Cook the shallot with a pinch of salt for 3 minutes, then add the garlic, oregano and chilli flakes for 30 seconds.
- Step 4
Stir in the orzo and toast for 1 minute, then add the cherry tomatoes and vegetable stock. Bring to a lively simmer and cook for 10–12 minutes, stirring often, until the orzo is tender and the stock is mostly absorbed.
- Step 5
Stir in the spinach in handfuls until wilted, then add the lemon zest and half the juice. Taste and season with salt and black pepper.
- Step 6
Return the halloumi to the pan for 1 minute to warm through. Finish with torn basil and the remaining lemon juice, then serve immediately while glossy and hot.
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