All seasons orzo, halloumi and olive salad

Ramona's Cuisine -


A delightfully light salad made with halloumi cheese, orzo olives and rocket salad dressed with a simple vinaigrette.


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4 people
12 Min
15 Min
Stove Top



  • ·
    240 g orzo
  • ·
    200 g halloumi cheese
  • ·
    100 g rocket salad
  • ·
    120 g pomegranate seeds
  • ·
    12 olives
  • ·
    1 carrot shredded
  • ·
    1/4 cabbage shredded (optional)
  • ·
    1 tsp lemon rind
  • ·
    10 springs fresh parsley

  • ·
    1 lemon its juice
  • ·
    2 tsp sesame seeds slightly toasted
  • ·
    3-4 tbsp cold pressed olive oil
  • ·
    1 tbsp italian dry herbs oregano, basil

How to Make All seasons orzo, halloumi and olive salad


  1. Firstly let’s start by boiling the orzo. Place the pasta into a saucepan with plenty of boiling water and salt. Boil for 7 minutes stirring occasionally. When pasta is cooked drain, rinse with cold water and mix in well a drizzle of olive oil. This really helps with keeping the pasta away from sticking.
  2. While pasta is cooking, grill or pan fry the halloumi cheese until nice, gooey and slightly golden brown.
  3. Chop the parsley, olives and de-seed 1/2 pomegranate. Grate or spiralise the carrot, shred the cabbage. Place all in a bowl keeping a handful of pomegranate seeds and a good pinch of chopped parsley aside for scattering on top of the salad before serving.
  4. Place all vinaigrette ingredients in a jar, close the lid and give it all a good shake. Vinaigrette is ready!
  5. Add the boiled and slightly cooled orzo to the bowl with olives and parsley, give it a good old mix, add the halloumi cheese and serve on a bed of rocket salad.
  6. Drizzle the vinaigrette over, scatter the pomegranate seeds, the chopped parsley and .... ENJOY!

Printable Recipe Card

About All seasons orzo, halloumi and olive salad

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy

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