This crowd-pleasing salad is layered with orzo pasta, fresh greens, salty haloumi and topped with toasted pinenuts.
Made with fresh, seasonal vegetables and delicious salty haloumi, this salad is perfect for your Christmas day table. Because it can be made in advance and refrigerated, it’s also great as a picnic lunch or dinner down at the beach.
Orzo (which is sometimes referred to as risoni) is a type of pasta that looks like large grains of rice. Taking between 7-10 minutes to cook, it’s a great addition to salads because it’s not too bulky and can be prepared quickly.
HOW TO MAKE ORZO AND HALOUMI SALAD:
Start off by cooking your orzo according to the instructions on the packet. Then prepare your veggies by chopping the broccoli into florets and the asparagus into thirds. Boil these together until they have just cooked (they should still have a vibrant green colour to them).
Cut the haloumi into 1 cm slices and pan fry for about two minutes on each side until golden brown. Assemble the salad on a large platter. Start with the risoni and stir through the baby spinach. Next, place your cooked asparagus and broccoli on top followed by the sun-dried tomatoes, toasted pinenuts and lastly haloumi.
Whisk the pesto, lemon juice and olive oil together to make your zesty dressing. Pour over the salad just before serving.
HERE ARE SOME COMMON QUESTIONS ABOUT ORZO:
How long does orzo take to cook? Generally between 7-10 minutes, however, I always recommend using the guidelines on the packet you have purchased.
Are orzo and risoni the same thing? Technically speaking, orzo is generally slightly larger than risoni. However, either or works well in this dish – just use what your local supermarket stocks!
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Serving Size: 1
Amount Per Serving: Calories: 326 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 19mg Sodium: 192mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 12g