Crispy pan-fried halloumi cheese with orzo pasta, roasted vegetables, and herby garlicky yogurt sauce. Simple but bursting with flavor!
- 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 tbsp avocado oil
- 1 tsp dried oregano
- Sea salt, pepper
Yogurt Dill Sauce:
- 1/2 cup sheep yogurt (sub greek yogurt or vegan yogurt)
- 1/2 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 1/2 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)
- 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!
If you don't like orzo or would like to keep this gluten-free, you can use GF pasta here or quinoa.
Keywords: halloumi, orzo, yogurt, dill, sauce, roasted, vegetables