If you were to make only one "bowl" recipe from my site, it'd have to be this Halloumi Orzo Bowl. Crispy salty pan-fried halloumi, soft orzo pasta, delicious roasted vegetables, and herby garlicky yogurt sauce that ties all the flavors together. Super simple and bursting with flavor!
I've wanted to post this recipe for a while now and I can't believe it's taken me so long to get around to it. Orzo fairly new to me actually. Orzo is a small rice-shaped pasta usually made with regular white flour (mine was madef with Durum wheat). It isn't gluten-free unfortunately and I haven't found any gluten-free versions of this pasta anywhere yet. If you need to keep this recipe gluten-free, substitute the orzo for quinoa.
How to make this Halloumi Orzo Bowl:
I like to start with roasting the vegetables and then I make the rest while the veggies are roasting. These are seasoned simply with dried oregano, sea salt, and pepper and drizzled with a bit of avocado oil. Roast the vegetables until they're soft and a little charred around the edges (about 45-50 minutes).
While that's roasting, make the yogurt sauce.
In a medium bowl, mix together the yogurt, finely chopped dill and mint, minced garlic, extra virgin olive oil, honey (or agave or maple syrup), lemon juice and zest, and sea salt and pepper to taste. Place in the fridge to chill until ready to eat.
The orzo cooks like regular pasta. Bring water in a big pot to boil, add a good pinch of salt and cook the orzo for 14-16 minutes or until soft. Drain, rinse and set aside.
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Last thing to do is frying the halloumi. Super easy! Heat up a pan over high heat with no oil. You don't need any oil because the halloumi releases enough oil while it cooks. Add the halloumi and lower the heat to medium. Cook for a few minutes on each side until golden and crispy.
When ready to serve, divide the orzo between plates, add the roasted veggies, crispy halloumi, and drizzle with the yogurt sauce, and enjoy!
More recipes like this:
- Roasted Okra Quail Eggs and Herbed Quinoa Bowl
- Thai Power Bowl with Wild Peanut Butter Dressing
- Baked Falafel Buddha Bowl
📖 Recipe
Halloumi Orzo Bowl with Roasted Vegetables, and Herby Yogurt Sauce
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 60 mins
- Yield: 2-3 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Crispy pan-fried halloumi cheese with orzo pasta, roasted vegetables, and herby garlicky yogurt sauce. Simple but bursting with flavor!
Ingredients
Roasted Vegetables:
- 3-4 bell peppers, quartered and seeds removed
- 1-2 eggplants, ends cut off, diced
- 1 medium zucchini, cut into 3 parts and then into quarters
- 1 red onion, peeled, ends removed, and cut into quarters
- 1-2 tablespoon avocado oil
- 1 tsp dried oregano
- Sea salt, pepper
Yogurt Dill Sauce:
- ½ cup sheep yogurt (sub greek yogurt or vegan yogurt)
- ½ cup finely chopped dill
- 1 tbsp finely chopped mint
- 1 clove of garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp honey (sub agave or maple syrup to make it vegan)
- Zest of ½ lemon (1 Tsp)
- 1 lemon, juiced
- Sea salt and pepper to taste
Orzo & Halloumi:
- 1 cup orzo pasta
- Aprox. 180g halloumi cheese 2-3 slices per person)
Instructions
- Preheat your oven to 400F (200C). I like to start with roasting the vegetables and then I make the rest while the veggies are roasting.
- Spread all the chopped veggies on a baking sheet (or two if they don't fit), drizzle with the avocado oil, season with dried oregano, sea salt, and pepper. Roast the vegetables until they're soft and a little charred around the edges (about 45-50 minutes) tossing 2-3 times.
- While that's roasting, make the yogurt sauce.
- In a medium bowl, mix together the sheep yogurt, finely chopped dill and mint, minced garlic, extra virgin olive oil, honey (if using), lemon juice and zest, and sea salt and pepper to taste. Place in the fridge to chill until ready to eat.
- The orzo cooks like regular pasta. Bring water in a big pot to boil and cook the orzo for 14-16 minutes or until soft. Drain, rinse and set aside.
- To fry the Halloumi, heat up a pan over high heat with no oil (halloumi releases enough oil when it cooks). When the pan is hot, add the sliced halloumi. Lower to medium heat and cook a couple of minutes on each side until golden. Best served immediately.
- When ready to serve, divide the orzo between plates, top with the roasted vegetables, halloumi, and drizzle with the yogurt dressing. Enjoy!
Notes
If you don't like orzo or would like to keep this gluten-free, you can use GF pasta here or quinoa.
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Millie says
This looks amazingly delicious! I'm always looking for new recipes with lots of vegetables and this hits the spot. I can't wait to try it!
Viano says
This is a first for me. Never heard of this dish but it does look pleasant to the eyes. I'm guessing it's just as tasty.
Joey says
Oh yummy recipe I do love to come new dishes will try it next time
Flordeliz says
The ingredients were all healthy. Good for health buffs out there!
Mosaics Lab says
yummmmm!!! I love Halloumi and I can imagine how delicious it would be with Orzo...I am so gonna cook this. Thank you so much.
Viano says
I haven't come across this recipe before but it looks very delicious. I think I should give it a try.
Krizzia Scollon says
I haven't tried Halloumi before to be honest but it looks appetizing to me! And very healthy too!