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Greek Orzo Salad with Halloumi

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

  • Servings: 4
  • Difficulty: 3 hours and 35 minutes
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Ingredients

  • 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

Directions

Stir together chickpeas, garlic, 1 tbsp olive oil, vegetable broth, 1 tsp salt, and ½ tsp pepper in a Suvie pan.

Place Suvie pan in the top right zone of your Suvie. Place orzo and ½ tsp salt in the starch pan and place in your Suvie. Input settings and cook. 

My Cook > Slow Cook Settings

HIGH, 2 hours

Starch: 8 minutes

When chickpeas have finished cooking, immediately remove orzo, transfer to a large bowl, and stir in the remaining 2 tbsp olive oil and red wine vinegar. Remove chickpeas and set aside.

Pat halloumi dry and place in a Suvie pan and broil for 10 minutes, or until browned, rotating pan halfway through cooking. 

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. 

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. 

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.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 680, Total Fat 29g, Total Carbohydrates 80g, Total Sodium 601mg, Total Protein 30g

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