Photo by Denys Gromov on Pexels
Roasted Vegetable & Halloumi Orzo with Lemon and Butter Beans
Golden seared halloumi and sweet roasted courgette, pepper and tomatoes tossed through lemony orzo and creamy butter beans for a bright, satisfying one-bowl dinner.
- 160 g orzo pasta
- 120 g halloumi cheese
- 150 g courgette
- 150 g red bell pepper
- 150 g cherry tomatoes
- 100 g red onion
- 250 g butter beans (tinned)
- 1 tsp olive oil
- 2 pc garlic
- 1 pc lemon
- 1 tbsp fresh basil
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Add to a shopping listHow the shopping list works →For the roasted vegetables
- Step 1
Preheat the oven to 210°C (fan 190°C). Chop the courgette, red pepper and red onion into bite-sized chunks, halve the cherry tomatoes, and crush the garlic.
- Step 2
Toss the vegetables with the olive oil, a pinch of salt and pepper, and spread on a roasting tray. Roast for 20-22 minutes, until softened and lightly caramelised at the edges.
For the orzo
- Step 1
Meanwhile, cook the orzo in a pan of well-salted boiling water for 9-10 minutes, or until just tender. Drain, reserving a splash of the cooking water.
- Step 2
Rinse and drain the butter beans, then warm them through in the empty orzo pan for 2 minutes.
To finish
- Step 1
Slice the halloumi into 1cm-thick slabs and sear in a dry non-stick pan over medium-high heat for 2-3 minutes per side, until deeply golden.
- Step 2
Toss the cooked orzo and butter beans with the roasted vegetables, the zest and juice of the lemon, and a splash of reserved pasta water to loosen.
- Step 3
Divide between two bowls, top with the seared halloumi, tear over the fresh basil, and finish with a final grind of black pepper.
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