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Orzo and Haloumi Salad Recipe

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This recipe for Orzo and Haloumi Salad, by , is from Artz and Kay Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jo Jones

Category:
Category:

Ingredients:  
Ingredients:  
500g orzo/risoni pasta
1 bunch asparagus
1/2 head of broccoli, chopped
180g halloumi, sliced
100g baby spinach
3 Tbsp sun-dried tomatoes, sliced
3 Tbsp pinenuts, toasted

DRESSING
50g pesto
1 Tbsp lemon juice
50ml olive oil

Directions:
Directions:
Cook risoni according to packet instructions.
Slice each asparagus stem into three pieces and then boil with the broccoli until just cooked.
Cut the haloumi into 1 cm slices and pan fry for about two minutes on each side until golden and cooked through.
Assemble the salad on a large platter starting with the cooked risoni and stir through baby spinach. Top with a layer cooked asparagus, broccoli, sun-dried tomatoes and toasted pinenuts. Place fried haloumi on top.
To make the dressing whisk together pesto, lemon juice and olive oil, serve in a small jug. Pour over the salad just before serving.

From vjcooks.com

Number Of Servings:
Number Of Servings:
8

 

 

 

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