Mediterranean Lemon Garlic Halloumi
with Creamy Tomato Parmesan Orzo
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
Cals 935 · Prot 47 · Carbs 94 · Fat 44
Vegetarian
Global Eats
30 min
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
Cals 935 · Prot 47 · Carbs 94 · Fat 44
Vegetarian
Global Eats
Ingredients
Halloumi
Garlic cloves
3 Piece
Lemon
1 Piece
Halloumi
4*
200 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Water
50 ML
Salt
0.5 Tsp
Butter
4*
30 Grams
Orzo
Water
400 ML
Vegetable stock cube
15*
1 Piece
Red onion
1 Piece
Small zucchini
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
50 Grams
Orzo
9*10*11*
200 Grams
Grated Parmesan
4*
30 Grams
Black pepper
0.5 Tsp
Allergens
*4 Milk, *15 Celery, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3888 / 935 |
| Fats (g) | 44.3 |
| of which saturated (g) | 32.2 |
| Carbohydrates (g) | 94 |
| of which sugars (g) | 10.7 |
| Fibers (g) | 8.7 |
| Proteins (g) | 46.5 |
| Salt (g) | 35.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep orzo
- Boil the measured water for the orzo.
- Add the stock cube and boiled water to a jug and set it aside - this is your stock.
- Meanwhile, peel and finely chop the onions.
- Slice the zucchini into half-moons.
2 Simmer
- Heat a large pot over medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min until softened.
- Add the tomato paste, zucchini and orzo and fry for 30 sec.
- Pour in the stock and bring to a boil.
- Cover with a lid, reduce the heat to medium-low.
- Simmer for 15 min, stirring occasionally until the orzo is soft.
- Season with salt to taste.
Tip! Occasionally stirring the orzo stops it from sticking to the bottom of the pot.
3 Prep
- Meanwhile, peel and mince the garlic.
- Slice the lemon into wedges.
- Slice the halloumi into 1cm thick slices.
- Roughly chop half of the basil leaves and reserve the rest for garnish.
4 Fry halloumi
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry for 2-3 min on each side until golden brown.
- Transfer the halloumi to a plate and reserve the pan.
5 Make garlic butter
- Return the reserved pan to a medium heat with a second drizzle of oil if needed.
- Once hot, fry the garlic for 1 min.
- Add the measured water and simmer for 3-5 min or until the sauce begins to reduce and thicken slightly.
- Once reduced, remove the pan from the heat and add the butter, the chopped basil and a squeeze of lemon juice.
- Mix until the sauce thickens slightly.
- Return the halloumi to the pan.
Tip! Finishing the sauce with the butter once taken off the heat creates a beautifully thick, glossy texture.
6 Serve
- Once the orzo is cooked, stir in the Parmesan and black pepper.
- Serve the Lemon Garlic Halloumi with Creamy Tomato Parmesan Orzo.
- Garnish with the remaining basil and serve the remaining lemon wedges alongside.
- Drizzle over any garlic butter over the halloumi.
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