If you’re in the mood for something simple, tasty, and super satisfying, this Halloumi and Tomato Orzo is your go-to! It’s one of my absolute favorites because it’s so easy to make, and you only need one pan. Plus, it’s packed with flavor from the creamy halloumi, juicy tomatoes, and that delicious blend of herbs. This recipe makes 2 hearty portions, and I promise you won’t be left hungry!
Method
Sauté the Onion and Halloumi
Start by heating a large pan over medium heat and spraying it with some Frylight or your preferred cooking spray. Once the pan is hot, add the red onion and cook it until it softens and becomes translucent, about 2-3 minutes. Next, add the reduced-fat halloumi to the pan, allowing it to brown and get crispy on each side, which will take about 5 minutes. Be sure to stir the halloumi occasionally to avoid burning. Once done, remove a portion of the halloumi to use as a topping later and set it aside.
Add Tomatoes & Purée
Now that the onion and halloumi are cooked, it’s time to add the cherry tomatoes and tomato purée to the pan. Stir everything together to ensure the tomatoes are well-coated in the purée, allowing the flavors to meld. Cook for another 2-3 minutes until the tomatoes begin to soften and burst slightly. This step helps release the natural sweetness of the tomatoes and adds depth to the sauce.
Add Stock & Orzo
Crumble the vegetable stock cube into the pan, making sure it mixes evenly with the tomatoes and onion. Add enough water to just cover the mixture, and bring it to a gentle simmer. Once simmering, add the orzo to the pan and stir it well. The orzo should be submerged in the liquid, and the stock will begin to infuse the pasta with rich flavor. Sprinkle in a pinch of salt for seasoning and let it cook for about 10 minutes. During this time, keep a close eye on the orzo as it soaks up the liquid, and be prepared to add more boiling water from the kettle if necessary. Stir the orzo occasionally to prevent it from sticking to the bottom of the pan.
Finish it Off
Once the orzo is tender and most of the liquid has been absorbed, stir in the light cream cheese to make the sauce creamy and rich. Add the sundried tomatoes for an extra layer of flavor, and season with a pinch more salt and pepper. Toss in your mixed herbs, followed by a handful of fresh spinach. Continue stirring for a couple of minutes until the spinach has wilted into the dish, adding a vibrant touch and freshness to the dish.
Serve
Once everything is combined and the spinach is wilted, serve the orzo in bowls. For that final touch, sprinkle the reserved pieces of halloumi on top. This adds both visual appeal and a deliciously crispy texture to your dish. Enjoy your creamy, cheesy Halloumi & Tomato Orzo!
Necessary Tools
- 1 large pan
- Frylight spray (or any cooking spray)
- Knife and chopping board
- Kettle (for boiling water)
- Stirring spoon
Halloumi and Tomato Orzo
Cuisine: MediterraneanDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
1 red onion
150g reduced-fat halloumi
1 tbsp Italian herbs
10 cherry tomatoes
1 tbsp tomato purée
1 vegetable stock cube
Salt and pepper, to taste
150g passata
225g orzo (dry weight)
60g light cream cheese
100g sundried tomatoes
Handful of spinach
Directions
- Sauté the Onion and Halloumi Start by cooking the red onion and halloumi in a large pan with some Frylight spray. You want the onion to soften and the halloumi to get a nice golden color. Set aside some of the halloumi to top the dish later.
- Add Tomatoes & Purée Throw in the cherry tomatoes and tomato purée, stirring to coat the tomatoes in the flavors. Cook for a few minutes until the tomatoes soften.
- Add Stock & Orzo Crumble the vegetable stock cube over the mix and add just enough water to coat everything. Then, pour in your orzo. Add a pinch of salt, bring it all to a simmer, and cook for about 10 minutes. Keep adding boiling water as needed just enough to keep the orzo from sticking to the pan.
- Finish it Off Stir in the cream cheese, sundried tomatoes, a pinch more salt and pepper, and your mixed herbs. Toss in a handful of spinach and let it wilt for a couple of minutes.
- Serve Once everything is nicely mixed and the spinach has wilted, dish it out onto plates. Don’t forget to top it off with the reserved halloumi pieces.
Notes
- Water Levels Keep an eye on the water as the orzo cooks. If it looks like the pan is drying out too quickly, add a little more boiling water from the kettle.
- Don’t Overcook the Orzo Orzo cooks pretty quickly, so be sure to check it after about 10 minutes to make sure it doesn’t get too soft or mushy.
- Stir regularly Stir the orzo regularly to prevent it from sticking to the bottom of the pan, especially as the water evaporates.
Serving Suggestions
- Serve with a side of garlic bread for some extra indulgence.
- A fresh side salad with a balsamic glaze complements the richness of the orzo perfectly.
- Pair it with a chilled glass of white wine, such as Sauvignon Blanc, for a light, refreshing meal.
Fun Fact
Halloumi is one of those magical cheeses that doesn’t melt when you cook it! This makes it perfect for grilling or frying, as it holds its shape and adds a beautiful texture to dishes like this one.
Conclusion
This Halloumi & Tomato Orzo is a simple yet delicious dish that packs a punch in flavor. Whether you’re making it for a quick weeknight dinner or something to impress your friends, it’s sure to hit the spot. Plus, it’s packed with protein and full of savory goodness. Enjoy every bite of this easy, one-pan meal!
