Halloumi tzatziki bowl with lemony orzo

Step 1/4

• 2 cloves garlic
• ½ lemon
• 1 red onion
• 2 tbsp olive oil
• 200 g orzo
• 500 ml vegetable broth
• 1 tsp dried oregano
• pepper

• cutting board
• knife
• fine grater
• pot (small)
• cooking spoon

Start the halloumi tzatziki bowl by preparing the orzo first. Finely mince garlic, zest half the lemon and halve red onion. Set one half aside and dice the other half. Heat some olive oil in a small pot and add diced onion and half of the garlic, frying for approx. 2 min. Then, add orzo and fry for approx. 2 min. more. Pour vegetable stock in, add pepper and oregano and let orzo simmer for approx. 10–15 min. stirring occasionally.

Step 2/4

• 4 mini cucumbers
• 500 g full-fat Greek yogurt
• 2 tbsp olive oil
• 50 g cherry tomatoes
• salt

• grater
• bowl

While the orzo cooks, start making the tzatziki and grate half the cucumber into a bowl. To the same bowl, add greek yogurt, rest of finely minced garlic, olive oil, lemon juice, and salt. Mix until it’s creamy and well combined. For the rest of the bowl, slice remaining cucumber and halve cherry tomatoes. Cut the remaining onion half into thin rings.

Step 3/4

• 225 g halloumi
• 40 g baby spinach

• frying pan
• tongs

Cut halloumi into approx. 1 cm/0.4 in. thin slices and fry in a pan until both sides are golden brown for approx. 6 min. in total. Check on the orzo and mix in spinach leaves and lemon zest approx. 2 min. before it is done. Then, remove from heat and let cool a bit.

Step 4/4

• 60 g jarred pitted Kalamata olives
• 5 g mint

• 2 bowls

Once the orzo cooled down, assemble the bowls. To a deep bowl add orzo, tomatoes, cucumber, red onion, olives, tzatziki, and halloumi. Sprinkle salt, pepper, and lemon juice. Serve with mint leaves on top.

Enjoy your meal!