Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the tomatoes on a baking tray and roast for 15–20 minutes until they are blistered and juicy.
- While the tomatoes are roasting, bring 2 cups of water or vegetable stock to a boil. Add 1/2 teaspoon salt, then cook the orzo according to package instructions until al dente. Drain and fluff with a fork.
- Heat a grill pan or skillet over medium heat. Brush the halloumi slices lightly with 3 tablespoons of olive oil and grill for 2–3 minutes on each side, just until golden and crisp.
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, herbs, and a pinch of salt to create the herb-lemon oil.
- Assemble your bowls: start with a layer of orzo, add a generous scoop of roasted tomatoes, top with the grilled halloumi, and any optional add-ins you prefer.
- Drizzle the herb-lemon oil generously over the top and serve immediately.
Best ways to enjoy it
To make your Mediterranean Orzo Bowl even more inviting, consider creative plating. Use a large, shallow bowl to showcase the vibrant colors of the orzo, tomatoes, and halloumi. Scatter vibrant cucumber, kalamata olives, and feta on top for a pop of color and flavor. Pair this dish with a refreshing side salad or some crusty bread to round out the meal. A crisp white wine or a sparkling water with a slice of lemon complements the dish beautifully!
Keeping leftovers fresh
If you find yourself with leftovers, you can store them in an airtight container in the fridge for up to 3 days. When reheating, be sure to add a splash of water or olive oil to keep the orzo from becoming too dry. While you can freeze the assembled bowl, I recommend freezing the orzo and tomatoes separately to maintain the best texture. To defrost, simply leave them in the fridge overnight before reheating.
Helpful cooking tips
- Be cautious not to overcook the orzo; it should have a slight bite to it, known as ‘al dente’.
- If halloumi isn’t available, you can substitute it with a similar cheese like grilled paneer or even feta.
- For extra flavor, marinate the halloumi in lemon juice or herbs for 30 minutes before grilling.
- Fresh herbs make a world of difference. Opt for fresh parsley and basil if possible, as they offer a brighter flavor than dried herbs.
Creative twists
Feel free to customize this Mediterranean Orzo Bowl to suit your palate! Here are some suggestions:
- Add some protein like grilled chicken or chickpeas for a filling meal.
- Experiment with other vegetables such as zucchini or bell peppers.
- For a spicy kick, incorporate sliced jalapeños or a dash of crushed red pepper flakes in the herb-lemon oil.
- Swap out the feta for goat cheese for a tangy flavor boost.
Common questions
How long does it take to prep and cook?
This entire dish can be ready in about 30 minutes, making it a swift option for weeknight dinners.
Can I use other cheeses instead of halloumi?
Absolutely! While halloumi is unique in texture, cheeses like feta, paneer, or even mozzarella can work as delicious substitutes.
How do I make this dish vegan?
To make this dish vegan, simply omit the halloumi and feta, and consider using grilled tofu or chickpeas instead. The herb-lemon oil will still bring tons of flavor.
With its delightful flavors and textures, this Mediterranean Orzo Bowl with Grilled Halloumi is bound to become a staple in your kitchen. Enjoy every bite as you savor the essence of Mediterranean cuisine!
