Lemon Orzo with Asparagus and Halloumi

Close up shot of lemon orzo with asparagus and halloumi served on a white plate.

5 from 3 reviews

Welcome spring with this seasonal lemon asparagus orzo with fried halloumi. A delicious vegetarian meal packed full of flavor and fresh ingredients.


  • 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


  1. Prepare orzo according to package instructions.
  2. 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.
  3. Slice your halloumi into 1/2 inch thick slices.
  4. Heat up a pan over medium-high heat and place halloumi directly into pan. No need to add oil.
  5. 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.
  6. 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.
  7. 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.
  8. Plate each serving with a base of lemon orzo, topped with chickpea-asparagus mixture and halloumi on top.
  9. Will keep in fridge for up to 3 days.

Keywords: lemon orzo, asparagus orzo, fried halloumi, orzo and halloumi


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