Roasted vegetable and halloumi orzo
Written by:
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10 Sep 2026
Roasted Mediterranean vegetables, chickpeas and golden halloumi come together in this fresh, filling orzo dish packed with flavour and fibre.
Vegetarian
Roasted vegetable and halloumi orzo
Prep: Not required
Cook: 35 mins
Easy
Serves 4
562
kcals
26g
Protein
8g
Fibre
Roasted Mediterranean vegetables, chickpeas and golden halloumi come together in this fresh, filling orzo dish packed with flavour and fibre.
Ingredients
Serves 4
Orzo (dry)
240 g
Halloumi (slices)
250 g
Courgette (diced)
1
Aubergine (diced)
1
Red pepper (diced)
1
Red onion (wedges)
1
Cherry tomatoes
240 g
Chickpeas (drained and rinsed)
120 g
Olive oil
1 tbsp
Dried oregano
1 tsp
Smoked paprika
1 tsp
Garlic (grated)
1 clove
Lemon (zest and juice)
1
Handful of fresh parsley (chopped)
Black pepper
Method - Cook
- Heat the oven to 200°C fan.
- Put the courgette, aubergine, pepper, onion and tomatoes onto a large roasting tray.
- Add the olive oil, oregano, smoked paprika, garlic and plenty of black pepper. Toss well.
- Roast for 25 to 30 minutes, turning halfway.
- Meanwhile, cook the orzo according to the packet instructions. Drain well.
- Add the chickpeas, lemon zest and juice and chopped parsley to the cooked orzo.
- Add the roasted vegetables and gently mix.
- Heat a non-stick frying pan and fry the halloumi for approximately 2 minutes each side, until golden. You can also bake or grill.
- Divide the orzo between four bowls and top with the halloumi.
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