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Roast Seasonal Tomatoes, Orzo and Halloumi Bake


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.

6 Farmdrop products in this recipe


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
  • 150g halloumi
  • 1kg organic mixed tomatoes
  • 1 organic courgette
  • Juice and zest of 1/2 an organic, unwaxed lemon
  • 20g basil (optional)

What you'll need

  • 1ltr boiling water
  • 150ml olive oil
  • 1 1/2 tsp salt
  • Freshly ground pepper

Suitable for

  • Vegetarians

What’s in this recipe


Mixed Speciality Tomatoes - Westlands

1 Punnet (~500g)




Italian Basil

1 Bunch (min. 15g)


Save 20%

Haye Farm - Market Garden

Organic Green Courgettes

1 Pack (min. 500g)



High Weald Dairy

Organic Halloumi (Sheep's cheese)

1 Pack (~150g)