Mediterranean
Grilled Halloumi And Orzo Salad
This grilled halloumi and orzo salad is a heavenly combo of smoky cheese and the crunch of fresh veggies. Try it now!
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Persian cucumbers (chopped small)
- 2 large Roma tomatoes (chopped small)
- ¾ cup walnuts (chopped)
- ½ cup pomegranate seeds
- ¼ cup parsley (chopped)
- 2 mini radishes
- ¼ red onion (finely chopped)
- ½ cup orzo pasta (cooked according to package)
- 8 ounces halloumi cheese (cut into ½ in. or 1in. cubes)
- 1 teaspoon Aleppo pepper (or chili powder)
- 2 tablespoons honey
- 1 tablespoon olive oil
- 3 tablespoons olive oil
- ½ tablespoon pomegranate molasses
- 1 teaspoon Aleppo pepper
- ½ teaspoon sumac
- ½ teaspoon salt
- 2 tablespoons water
- 2 tablespoons lemon juice
Instructions
- 1
Cut your halloumi into ½-1 inch cubes. Mix with the olive oil, Aleppo pepper, and honey.
- 2
Transfer to a preheated skillet and grill until golden on each side, about 2-3 minutes. Set aside to cool.
- 3
Boil or cook your orzo according to package instructions and set aside to cool.
- 4
To combine everything, add the chopped onion, tomato, cucumber, parsley, walnuts, and radishes to a bowl.
- 5
Add the pomegranate seeds, cooled and cooked halloumi, and the cooled and cooked orzo.
- 6
Mix the salad dressing ingredients together and pour on top.
- 7
Toss together well to combine and enjoy.