Summer greens & halloumi orzo

Name: Summer greens & halloumi orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g orzo; 1 tbsp olive oil; 1 medium Essential Courgette, thinly sliced; 160 g pack sliced runner beans; 3 clove/s cloves garlic, sliced; 2 tsp Cooks’ Ingredients Preserved Lemon Paste; 3 tbsp fresh basil pesto; ½ unwaxed lemon, zested, then cut into 4 wedges; 20 g pack dill, fronds roughly chopped; 250 g pack Essential Halloumi, coarsely grated

A great alternative to risotto, and it's quick and easy. Adding a dollop of preserved lemon paste turns this vegetarian summer dish into something extra special.

4.5 out of 5 stars(4) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 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.

150g orzo
1 tbsp olive oil
1 medium Essential Courgette, thinly sliced
160g pack sliced runner beans
3 clove/s cloves garlic, sliced
2 tsp Cooks’ Ingredients Preserved Lemon Paste
3 tbsp fresh basil pesto
½ unwaxed lemon, zested, then cut into 4 wedges
⅓ x 20g pack dill, fronds roughly chopped
½ x 250g pack Essential Halloumi, coarsely grated

Bring a large pan of salted water to the boil and cook the orzo according to pack instructions. Meanwhile, set a large frying pan over a medium-high heat and add the oil. Add the courgette and fry, stirring regularly, for 5 minutes, then add the runner beans and cook for a further 3-4 minutes until the courgette is golden and a little charred and the beans are just tender. Add the garlic and fry for 1 minute.
When the orzo is cooked, reserve a mug of the cooking water, then drain and tip the pasta into the frying pan with the veg. Set over a low heat, then stir in the lemon paste, pesto, most of the lemon zest and ½ the dill until well combined and piping hot (about 2 minutes); stir in a little reserved pasta water if it looks dry.
Scatter over most of the halloumi, squeeze over the juice of 2 lemon wedges and add plenty of freshly ground black pepper; toss. Scatter over the remaining cheese, lemon zest and dill, and serve with the lemon wedges for squeezing over.

Typical values per serving when made using specific products in recipe