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Recipe: Hallo-Me! Orzotto

October 10, 2016


For a quick and easy midweek supper try our Hallo-Me! Orzotto recipe. This one-pan dish is easy to make, totally yummy and there's less washing's a win, win, win.


Ingredients (serves 4):

3tbs Olive Olive Extra Virgin Olive Oil
250g Hallo-Me! Halloumi cheese - diced
1 large courgette - chopped into small pieces
1 large leek - sliced into chunky rounds
1 red onion - finely chopped
10 cherry tomatoes - halved
1 large red pepper - roughly chopped
2 cloves garlic
fresh or dried oregano
4 tbs tomato passata
freshly ground black pepper
350g orzo (or rice if preferred)
800ml vegetable stock
baby spinach leaves


(Orzo is a rice shaped pasta which is widely available in supermarkets and mediterranean delis; you can replace the orzo with rice and adjust cooking times accordingly)



Heat the oil in a pan, add the onion and garlic and cook until the onions soften. Add the courgette, leek, pepper and tomato and cook for approximately 10 minutes or until the vegetables soften.


Throw in the halloumi, sprinkle over the oregano (according to taste), add black pepper and the passata; stir everything together so that the vegetables and halloumi are coated with the tomato sauce.


Add the orzo and stir well. Pour over the vegetable stock, bring to the boil then simmer for approximately 20 minutes until the orzo is cooked (you will know it is cooked when you taste it and it feels soft). You will need to stir the orzo regularly as it is likely to stick to the bottom of the pan if left unattended for the full 20 minutes. If it does stick to the bottom of the pan, remove momentarily from the heat and stir it - it should come away, then return to the heat.


When the orzo is cooked, turn off the heat and place a lid on the pan; leave to stand for 10 minutes to allow the flavours to infuse.


Throw over some baby spinach before serving, stirring it in and allowing it to wilt slightly.




If you try it and would like to send a photo of your masterpiece we'd be delighted to publish your pic and comments. Send it to:



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