Sweet & Sticky Squeaky Cheese Orzo Salad
with cherry tomatoes, lime & thyme
The secret to perfectly grilled Cypriot-style cheese is timing - fry the cheese just before serving. Better too short than too long!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Red onion
½ piece
Garlic
¼ piece
Cucumber
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Dried thyme
125 g
Red cherry tomatoes
¼ piece
Lime
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the orzo for 10 - 12 minutes, then drain and set aside (see Tip).
- Cut the onion into half rings and thinly slice the garlic. Dice the cucumber.
Tip: if preferred, you can also rinse the orzo under cold water at this stage.
- Transfer the onion, the garlic and the tomatoes to an oven dish, then drizzle with olive oil and the balsamic vinegar. Season with salt and pepper, then toss well to coat.
- Roast the vegetables in the oven for 15 minutes.
- Pat the cheese dry with kitchen paper and cut into three slabs per person.
- Juice the lime and finely chop the parsley.
- Heat a clean non-stick frying pan over medium-high heat. Fry the cheese for 2 - 3 minutes per side (see Tip).
- Stir in half of the honey, then add the thyme and season with pepper.
- Deglaze the pan with 0.5 tbsp of lime juice per person.
Health Tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time.
- In a salad bowl, combine the orzo with the cucumber, the roasted vegetables, the Sicilian-style herbs, the extra virgin olive oil, the rest of the honey, two thirds of the parsley and 1 tbsp lime juice per person.
- Serve the orzo on deep plates and top with the cheese.
- Garnish with the rest of the parsley to finish.
