dinner · mediterranean
Charred Halloumi with Blistered Tomato Orzo & Basil
Ingredients Tap to check off
Instructions
1
Fill a medium pot with water and fine sea salt, cover with a lid, and bring to a boil over high heat.
2
Set a dry 10-inch skillet over medium heat on the front burner to toast pine nuts.
3
Add pine nuts to warm skillet, shaking pan for 2 minutes until fragrant and golden, then transfer to a small dish.
4
Wipe skillet clean, add one tablespoon olive oil, and increase heat to medium-high until oil shimmers.
5
Add halloumi slabs in a single layer and sear undisturbed for 2 to 3 minutes until deeply browned and crisp.
6
Flip halloumi with tongs and sear second side for 2 minutes until golden, then transfer slabs to a cutting board.
7
Stir dry orzo into the boiling water and cook uncovered for 8 to 9 minutes until tender yet firm.
8
While orzo boils, slice zucchini, mince garlic cloves, and cut seared halloumi slabs into bite-sized cubes.
9
Add remaining olive oil, zucchini, cherry tomatoes, oregano, salt, and pepper to skillet, sautéing 4 minutes until blistered.
10
Drain cooked orzo in a colander, shaking off excess water, then transfer directly into skillet with minced garlic.
11
Toss orzo, blistered vegetables, halloumi cubes, lemon juice, and torn basil over low heat for 1 minute until fragrant.
12
Divide warm orzo between two bowls and scatter toasted golden pine nuts generously over each serving.
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