This recipe has a wide variety of flavors, textures, and temperatures to keep you coming back for more. The chickpeas are simmered with oregano and garlic and then stirred into perfectly cooked orzo. The chickpeas and orzo are then topped with crisp cucumber and sweet cherry tomatoes for some crunchy fresh contrast. The real star, however, is the halloumi, a firm and salty cheese from Cyprus that gets broiled until golden brown and then showered with fresh mint. Most grocery stores should carry halloumi, but if you can’t find it you can substitute with queso blanco or another high-temperature grilling cheese.
Greek Orzo Salad with Halloumi
- 2 (14.5 oz) cans chickpeas, drained and rinsed
- 2 garlic cloves, minced
- 3 tbsp olive oil, divided
- 1 cup vegetable broth or water
- 1 cup (8 oz) orzo pasta
- 8 oz halloumi or grilling cheese, cut into ½” thick planks
- 1 cup cherry tomatoes
- 1 medium or 2 small cucumbers
- 1 small bunch fresh mint or dill
- 2 tsp dried oregano
- 1 tbsp red wine vinegar
1) In a Suvie pan, stir together 2 cans chickpeas, 2 cloves garlic, 1 tbsp olive oil, 1 cup vegetable broth, 1 tsp salt, and ½ tsp pepper. Place Suvie pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High, 2 hours
2) Place orzo in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 1 cup, 10 minutes
3) When the orzo is done cooking, immediately transfer to a large bowl and stir in the remaining 2 tbsp olive oil and 1 tbsp red wine vinegar. Remove chickpeas from Suvie and set aside.
4) Pat halloumi dry thoroughly and place in a Suvie pan. Place pan in the bottom zone of Suvie and broil for 10-15 minutes, or until browned.
5) While the cheese broils, dice cucumber, halve cherry tomatoes, and finely chop mint. Stir tomatoes and cucumbers together in a medium bowl and season with salt to taste. Reserve 1 tbsp mint for garnish and stir the remaining mint into the orzo.
6) Using a slotted spoon, transfer chickpeas to the bowl with the orzo, stirring to incorporate. Season orzo and chickpeas to taste with salt and pepper. If orzo seems dry, add liquid from chickpea pan, 1 tbsp at a time, until desired consistency is reached.
7) Once halloumi is browned, transfer to a cutting board and chop into bite-sized pieces. Divide orzo and chickpeas between 4 bowls, top with cucumber, tomatoes, halloumi, and garnish with reserved mint. Serve immediately.
Nutritional Information per serving (4 servings per recipe): Calories 680, Total Fat 29g, Total Carbohydrates 80g, Total Sodium 601mg, Total Protein 30g