Greek-inspired orzo salad with grilled halloumi

A colourful, flavourful summery meal!

Halloumi is a cheese traditionally made in Cyprus from goat’s and sheep’s milk, or a mixture of the two (and sometimes cow’s milk also); it’s become extremely popular in North America over the last decade or so. While its firm texture and salty flavour are reasonably tasty ‘as is’, halloumi really shines when sliced grilled or fried because it gets a beautiful crust on the outside and becomes softer on the inside while still retaining its shape. If you don’t have a grill you can fry or broil the zucchini (or simply add it raw); the halloumi can easily be pan-fried. You can prepare almost all the ingredients ahead of time, with the exception of the halloumi, then combine just before serving.

Ingredients

Pasta salad:

• 1 1/3 cups (280 g) uncooked orzo pasta
• 2 tablespoons (30 mL) olive oil, divided
• 1 medium zuchinni
• 1 package (7 oz/200 g) halloumi cheese
• 1 cup (180 g) quartered grape or cherry tomatoes
• 3/4 cup (150 g) pitted Kalamata olives
• 1 cup (170 g) diced orange bell pepper
• Chopped fresh basil leaves, to serve

Greek vinaigrette:

• 3 tablespoons (45 mL) red wine vinegar
• 2 tablespoons (30 mL) freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon each kosher salt and black pepper
• 1/4 cup (60 mL) olive oil

Method

• Bring a pot of salted water to a boil. Stir in orzo and cook until just al dente (about 15 minutes), stirring occasionally. When cooked, drain in a colander and transfer to a large serving bowl. Drizzle with 1 tablespoon (15 mL) of olive oil and stir to evenly coat the pasta (this prevents it from clumping).
• While pasta is cooking, shake together the vinaigrette ingredients in a small jar with a tight lid. Set aside.
• Also while pasta cooks, preheat grill/barbeque to medium heat.
• Cut halloumi into slices just over 1/3 inch (.8 cm) thick and lay on paper towel to dry; place another piece of paper towel over top and pat dry. Slice zucchini into 1/3 inch (.8 cm) long strips. Brush both sides of halloumi and zucchini slices with a little olive oil.
• Grill zucchini just until softened, flipping once. Grill halloumi until grill marks are evident and cheese is beginning to soften, flipping once. Cut slices of grilled halloumi into quarters and cut zucchini into one inch (2.5 cm) pieces.
• Add tomatoes, olives and peppers to pasta in bowl; toss gently. Drizzle with just enough vinaigrette to lightly coat; toss again. Add zucchini and halloumi; toss gently once more. Sprinkle with chopped basil then serve.

Serves 4