Lemon Orzo with Asparagus and Halloumi
Welcome spring with this seasonal lemon asparagus orzo with fried halloumi. A delicious vegetarian meal packed full of flavor and fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups dry orzo pasta
- 3 tbsp olive oil, divided
- 1 lemon, zest + juice
- 1/2 cup fresh basil, sliced, plus more for serving
- 1 block halloumi cheese
- 1 can chickpeas (14 oz), rinsed and drained
- 1 tsp paprika
- 1/2 tsp cumin
- 1 head asparagus, ends trimmed and cut into 1 inch pieces
- 2 garlic cloves, minced
- salt + pepper, to taste
Instructions
- Prepare orzo according to package instructions.
- Once orzo is strained of liquid add back to pot and top with 1 tbsp olive oil, zest + juice of lemon, sliced basil and salt and pepper, to taste. Stir to combine and set aside, covered.
- Slice your halloumi into 1/2 inch thick slices.
- Heat up a pan over medium-high heat and place halloumi directly into pan. No need to add oil.
- Cook for 2-3 minutes per side or until halloumi has browned on both sides. Remove from pan and set aside covered with a dish towel to keep warm.
- Over medium-high heat, add 1 tbsp olive oil, chickpeas, paprika and cumin into the same pan and cook until chickpeas are well coated and beginning to brown, roughly 5 minutes.
- Add 1 tbsp of olive oil, asparagus and minced garlic and continue cooking with chickpeas until asparagus is cooked all the way through and slightly charred, roughly another 5 minutes. Add salt and pepper, to taste.
- Plate each serving with a base of lemon orzo, topped with chickpea-asparagus mixture and halloumi on top.
- Will keep in fridge for up to 3 days.
Keywords: lemon orzo, asparagus orzo, fried halloumi, orzo and halloumi
Find it online: https://www.thehealthymaven.com/lemon-orzo-asparagus-halloumi/