Orzo halloumi salad
NUTRITION: PER SERVING
FAT: 12.4G (3.3G SATURATED)
CARBOHYDRATES: 36G (6.6G SUGARS)
3 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
Juice ½ lemon
2 tbsp olive oil for frying
2 red onions, finely sliced
Large handful flatleaf parsley, chopped
80g bag rocket, most roughly chopped, with a few leaves reserved to garnish
180g pack Unearthed Slow Roasted Tomatoes (or use any sun-blush tomatoes)
100g halloumi, shaved with a Y-shaped peeler
Sumac for sprinkling
Cook the orzo according to the pack instructions, then drain and toss in a serving bowl with the extra-virgin oil, pomegranate molasses and lemon juice. Season to taste.
Meanwhile, heat the 2 tbsp oil over a medium heat and fry the onions until softened, then turn the heat up and fry, stirring, until crispy – about 20 minutes.
Stir the parsley, rocket and tomatoes into the pasta, then put on a serving platter and top with the halloumi, fried onions, sumac and some black pepper.
Prepare the orzo to the end of step 1 up to a few hours ahead or make the day before, cover and chill. Bring back up to room temperature to serve. The crispy onions can be made up to a day ahead. To assemble, toss the cooked pasta with the parsley, rocket, halloumi and crispy fried onions just before serving so the rocket doesn’t wilt too much.
Sumac is a dried ground berry popular in the Med and Middle East. It has a tart, lemony taste.