Za’atar Lemon Halloumi & Roasted Pepper Orzo with Feta

Heat a large frying pan with 1 tbsp olive oil. Cut halloumi into 1 cm slices, pat dry, then pan-fry 2–3 minutes per side until deeply golden. Sprinkle with half the za’atar and set aside.

Heat the same pan to medium-high. Char the red peppers: place whole peppers in the dry pan, turning until blistered and blackened all over (8–10 minutes). Remove to a bowl, cover with cling film for 5 minutes, then peel, deseed and slice.

In a saucepan, bring water (or stock made with the stock cube) to a simmer. Cook orzo until al dente according to pack (usually 8–10 minutes). Reserve a ladle of cooking water, then drain.

Meanwhile, finely chop the onion. Add 1 tbsp olive oil to the pan, sauté onion 4–5 minutes until soft. Add garlic for 30 seconds, then stir in the sliced peppers, remaining za’atar, and a pinch of salt and black pepper. Cook 2–3 minutes.

Make the lemon-feta drizzle: in a bowl, crumble feta, add juice of half the lemon plus 2–3 tbsp reserved pasta water and stir until thick and pourable. Add zest from the whole lemon.

Toss warm orzo with the pepper mixture, parsley, and half the halloumi. Loosen with a splash more reserved pasta water if needed. Serve with remaining halloumi on top and finish with lemon wedges.