Orzo Bowl with Halloumi

@roel.vanhooydonck.nl

A fresh and nutritious Greek-inspired bowl featuring orzo pasta, grilled halloumi, oven-roasted courgette or aubergine with chickpeas, and a creamy avocado sauce. Ready in 30 minutes — perfect as a quick weeknight dinner for two.​​​​​​​​​​​​​​​​

Prep 00:10
Cook 00:20
Total 00:30
Yield 2 servings

Ingredients

  • 1 aubergine or courgette
  • 200 gr chickpeas (canned)
  • 225 gr Haloumi
  • 150 gr orzo
  • 2 avocado’s
  • Olive oil
  • Pepper and salt

Instructions

  1. 1
    Preheat the oven to 180°C.
  2. 2
    Cut the courgette or aubergine into small cubes and drain the chickpeas. Toss with a drizzle of oil and season with salt and pepper.
  3. 3
    Place the vegetables and chickpeas on a baking tray lined with parchment paper and roast for about 20 minutes.
  4. 4
    Meanwhile, cook the orzo according to the package instructions. Reserve half a cup of the cooking water.
  5. 5
    Heat a drizzle of oil in a grill pan. Slice the halloumi and grill for about 1 minute per side.
  6. 6
    Remove the skin and pit from the avocados. Blend with the reserved cooking water and a pinch of salt and pepper using a hand blender or food processor until smooth.
  7. 7
    Serve the orzo topped with the roasted vegetables, chickpeas, grilled halloumi, and avocado sauce.
Category
Dinner
Method
Baking
Cuisine
Greek

Dietary Information

Vegetarian diet

Recipe Attribution

Chicks Love Food
chickslovefood.com/recept/orzobowl-met-halloumi/?utm_medium=social&utm_source=instabio&utm_campaign=orzobowl%20met%20halloumi