Written for one request, published for everyone
One-Pan Garlic Tomato Orzo with Fried Halloumi
Orzo simmered in garlicky tomato stock on the hob and topped with pan-fried halloumi and basil.
- Total
- 28 min
- Hands on
- 22 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 755 kcal
- Protein
- 33 g
- Fat
- 40 g
- Carbs
- 63 g
Method
Step 1 of 11
Slice the garlic thinly.
garlic
Step 2 of 11
Halve the cherry tomatoes.
cherry tomatoes
Step 3 of 11
Heat 1 tbsp olive oil in a wide pan over medium heat.
olive oil
Step 4 of 11
Add the garlic and chilli flakes and cook 1 minute until pale gold.
- garlic
chilli flakes
What ‘ready’ looks like Step 5 of 11
Add the tomatoes and cook 3 minutes until the skins split.
- cherry tomatoes
What ‘ready’ looks like Step 6 of 11
Stir in the orzo and the stock and bring to the boil.
orzo
vegetable stock
Step 7 of 11
Turn down and simmer uncovered for 10 minutes, stirring often, until the orzo is tender and saucy.
- orzo
What ‘ready’ looks like Step 8 of 11
Meanwhile cut the halloumi into 1 cm slices and pat dry.
halloumi
Step 9 of 11
Fry the halloumi in the remaining 1 tbsp oil in a second pan over medium-high heat, 2 minutes each side, until deep gold.
- halloumi
- olive oil
Step 10 of 11
Grate the lemon zest into the orzo and season with black pepper.
lemon
black pepper
Step 11 of 11
Spoon the orzo into bowls, lay the halloumi on top and tear over the basil.
- orzo
- halloumi
basil
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.