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Roast Seasonal Tomatoes, Orzo and Halloumi Bake

Roast Seasonal Tomatoes, Orzo and Halloumi Bake

Serves pea 6-8 Clock icon 30 minutes
A feasting dish that celebrates the vibrantly coloured tomatoes and courgettes now in season, stirred into creamy orzo. All topped with golden pieces of melted halloumi and drizzled with basil oil.

8 Farmdrop products in this recipe

£ 27 .00
8 items.

Here's how you do it

  1. Preheat the oven to 180℃.Slice the larger tomatoes into quarters and leave the cherry tomatoes whole. Slice the courgettes into 1cm rounds.
  2. Mix in a roasting tin with the orzo, lemon zest, salt and pepper.
  3. Pour over the boiling water, cover with foil and bake for 15 minutes.
  4. Remove from the oven and stir in the lemon juice. Slice the halloumi and place on top. Roast uncovered for 10 minutes, until the halloumi has turned golden.
  5. Finely chop the basil, mix with the olive oil, then drizzle over the dish before serving.


  • 400g orzo
  • 1kg mixed tomatoes
  • 1ltr boiling water
  • 1/2 an unwaxed lemon, juice and zest
  • 1 courgette
  • 1 1/2 tsp salt
  • Freshly ground pepper
  • 150g halloumi
  • 20g basil
  • 150ml olive oil

Suitable for

  • Vegetarians