Oregano halloumi with orzo salad

• orzo↗350g g
• oregano↗15g g

  leaves picked, larges ones roughly chopped

• olive oil↗3 tbsp
• halloumi↗250g g

  sliced

• plum cherry tomatoes200g g

  halved

• pitted black olives↗handful

  chopped

• tub fresh pesto140g g

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the chopped oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.

2. 2

   Drain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi. Drizzle over any remaining oregano oil and scatter over the leaves.