All Seasons Orzo, Halloumi and Olive Salad

By: Ramona Cuisine from ramonascuisine.com

All Seasons Orzo Halloumi and Olive Salad

By: Ramona Cuisine from ramonascuisine.com

"This orzo halloumi and olives delicious and refreshing salad is one on those light salads that despite looking more of a summery meal can be made all year round and always feel really good and fresh a lighter option, of course. We have been into eating orzo quite a bit lately, especially the kids, they just love it. Must be its cuteness – a pasta that resembles rice grains and somehow it tastes really good. I am not sure you use orzo in your cooking but we prefer it especially in pasta salads as it is just there to make the dish more delish and it doesn’t feel like you are taking in a lot of pasta?"

NotesHere you have a refreshing, really light and an all time salad that fit for everyone in any season. Orzo can be replaced by a gluten free pasta to make it suitable option for those gluten intolerant. I have to say that I do not always fancy Olive oil so my other option which I absolutely love is walnut oil. In this salad since it’s contains olives, olive oil it’s perfect but sometimes I don’t add olives but replace those with fresh figs and walnuts that were slightly toasted. It’s simply delish. Enjoy lovelies!

Click here for the slow cooker recipe

Serves4

Preparation Time15 min

Cooking Time12 min

Ingredients

For the salad:240 g orzo
200 g halloumi cheese
100 g rocket salad
120 g pomegranate seeds
12 olives
1 carrot shredded
1/4 cabbage shredded (optional)
1 tsp lemon rind
10 springs fresh parsley
For the Vinaigrette:1 lemon its juice

Instruction

Firstly let’s start by boiling the orzo. Place the pasta into a saucepan with plenty of boiling water and salt. Boil for 7 minutes stirring occasionally. When pasta is cooked drain, rinse with cold water and mix in well a drizzle of olive oil. This really helps with keeping the pasta away from sticking.
While pasta is cooking, grill or pan fry the halloumi cheese until nice, gooey and slightly golden brown.
Chop the parsley, olives and de-seed 1/2 pomegranate. Grate or spiralise the carrot, shred the cabbage. Place all in a bowl keeping a handful of pomegranate seeds and a good pinch of chopped parsley aside for scattering on top of the salad before serving.
Place all vinaigrette ingredients in a jar, close the lid and give it all a good shake. Vinaigrette is ready!
Add the boiled and slightly cooled orzo to the bowl with olives and parsley, give it a good old mix, add the halloumi cheese and serve on a bed of rocket salad.
Drizzle the vinaigrette over, scatter the pomegranate seeds, the chopped parsley and .... ENJOY!