TODAY’S RECIPE: Oregano halloumi with orzo salad

HANDY for your lunchbox. Serves: 4.

Ingredients 350g orzo

15g pack oregano, leaves picked and larger ones chopped 3 tbsp olive oil 250g halloumi, sliced

Method

200g plum cherry tomatoes, halved

Handful pitted black olives, chopped 140g tub fresh pesto 1 Bring large pan of salted water to boil and cook orzo following pack instructions. Meanwhile, mix chopped oregano in a bowl with oil and brush some over halloumi. Heat a large, non-stick frying pan and cook halloumi for a few minutes on each side until golden and soft. 2 Drain cooked orzo and mix with tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with halloumi. Drizzle over remaining oregano oil and scatter over leaves.

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