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.
While pasta is cooking, grill or pan fry the halloumi cheese until nice, gooey and slightly golden brown.
Chop the parsley, olives and de-seed 1/2 pomegranate. Grate or spiralize 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.
Place all vinaigrette ingredients in a jar, close the lid and give it all a good shake. Vinaigrette is ready!
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.
Drizzle the vinaigrette over, scatter the pomegranate seeds, the chopped parsley and ENJOY!
Did you make this delightful recipe?
Please do let me know how you liked it, and if you gave this salad any twist, have you made and used a different ingredients, did you top it up with an egg maybe, even some bacon or sausages, all in all, how did it turn out for you, why not leave a comment below or even share a picture on Instagram with the hashtag #ramonascuisine. ?