Cucumber and Peas Orzo Salad with Grilled Halloumi
Ingredients
The orzo salad
-
12.5
oz
dry orzo
-
3
mini
cucumbers, peeled and diced
-
1
cup
frozen green peas, thawed
-
3-4
tbsp
chopped fresh parsley
-
2
green onions
sliced
The dressing
-
¼
cup
extra-virgin olive oil
-
1
lime
juice
-
2
cloves
garlic, minced
-
1
tbsp
finely chopped fresh thyme
-
1
tbsp
fresh dill, chopped
-
1
tbsp
Dijon mustard
-
1
tsp
unpasteurized honey
-
½
tsp
salt
-
½
tsp
ground black pepper
The grilled halloumi
-
8-12
slices
halloumi cheese, about 1/3" thick
Instructions
- Cook the orzo according to package instructions, then rinse under cold water and drain.
- While the orzo cooks, prepare the dressing by whisking all dressing ingredients together until emulsified.
- In a large bowl, combine the drained orzo, thawed peas, diced cucumbers, sliced green onions, and chopped parsley.
- Add the dressing to the salad and toss until well combined.
- Divide the salad into 4 bowls and refrigerate if desired.
- When ready to serve, heat a well-oiled grill pan over medium-high heat and grill halloumi slices until golden brown, about 45 seconds per side.
- Top each salad with 2 to 3 slices of warm halloumi and garnish with cucumber slices and fresh thyme if desired.
Nutrition Facts (estimated)
Servings
4
Calories
677
Total fat
27g
Total carbohydrates
80g
Total protein
26g
Sodium
948mg
Cholesterol
0mg
You might also like