Roasted red pepper, halloumi & walnut baked orzo

Name: Roasted red pepper, halloumi & walnut baked orzo
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 3 red peppers, sliced into thick strips; 1 tbsp olive oil; 1 large onion, finely diced; 1 tsp ground cumin; 300 g orzo; 400 g cans Mutti Polpa Chopped Tomatoes; 400 ml vegetable stock; 1½ tbsp pomegranate molasses; 1 tsp Turkish pepper flakes, plus extra to serve (optional); 250 g block halloumi with mint, coarsely grated; 40 g walnuts, roughly chopped; 3 tbsp pomegranate seeds; Handful mint leaves, torn, to serve; Salad, to serve; Roasted garlic flatbreads, to serve

There’s something wonderfully cosy about baked orzo – soft, saucy, full of flavour and made with minimum fuss. Martha Collison's recipe is inspired by muhammara, her favourite Middle Eastern dip. Salty halloumi, a sprinkle of fresh herbs and the nutty crunch of walnuts complete the dish.

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VegetarianHealthySource of protein3 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 red peppers, sliced into thick strips
1 tbsp olive oil
1 large onion, finely diced
1 tsp ground cumin
300g orzo
2 x 400g cans Mutti Polpa Chopped Tomatoes
400ml vegetable stock
1½ tbsp pomegranate molasses
1 tsp Turkish pepper flakes, plus extra to serve (optional)
250g block halloumi with mint, coarsely grated
40g walnuts, roughly chopped
3 tbsp pomegranate seeds
Handful mint leaves, torn, to serve
Salad, to serve
Roasted garlic flatbreads, to serve

Preheat the oven to 200°C, gas mark 6. Toss the red peppers in ½ tbsp oil and a pinch of salt, then spread out on a baking tray. Roast for 25-30 minutes, until tender and lightly charred at the edges. Remove from the oven and allow to cool slightly.
Meanwhile, heat the remaining oil over a medium heat in a large, ovenproof frying pan or shallow casserole. Add the onion, cook for 5-6 minutes until soft and translucent, then stir in the cumin and cook for 1 minute more.
Stir in the orzo, coat in the spiced onion mixture, then add the chopped tomatoes and stock. Roughly chop the roasted peppers, peel and discard the skin, if preferred, then add to the pan. Stir in the pomegranate molasses and pepper flakes, then season with a pinch of salt.
Transfer the pan to the oven and bake, uncovered, for 20-25 minutes, stirring halfway, until the orzo is almost cooked through and most of the liquid is absorbed.
Sprinkle the halloumi evenly over the top, then the walnuts. Return to the oven for 10 minutes, until the cheese is golden and the nuts are toasted and the orzo is tender.
Scatter with the pomegranate seeds and mint with more pepper flakes sprinked over, if liked. Serve straight from the dish with a crisp green salad and garlic flatbreads for scooping.

Cook’s tip

Pomegranate molasses add subtle sweetness and sharpness that balances the roasted peppers beautifully. If you can’t find Turkish pepper flakes, use a small pinch of mild chilli flakes for a similar warmth.

Typical values per serving when made using specific products in recipe