The First Bite That Hooked Me

I still remember the crunch of toasted pinenuts, the salty kick of halloumi, and the bright lemon dressing. It was at a friend’s BBQ last summer. The mix of warm pasta, crisp veggies, and creamy pesto made me crave seconds. Ever wondered how you could turn a simple salad into something unforgettable? This dish does it with ease. Try it once, and you’ll see why it’s my go-to for gatherings.

My Kitchen Blunder Turned Win

The first time I made this, I burned the halloumi. It turned rubbery, but I salvaged it by slicing thinner. The surprise? The crispy edges added a smoky depth we loved. Cooking flops can lead to happy accidents—just like life. Home cooking isn’t about perfection. It’s about joy, mess, and sharing. What’s your best kitchen save?

Why This Salad Shines

– The salty halloumi balances the sweet sun-dried tomatoes. – Toasted pinenuts add crunch against the soft orzo. Which flavor combo surprises you most? For me, it’s the pesto-lemon dressing tying it all together. Simple, but magic. Share your favorite bite in the comments!

A Dish With Roots

Orzo pasta comes from Italy, while halloumi hails from Cyprus. This salad mixes Mediterranean flavors in a fresh, modern way. *Did you know halloumi squeaks when raw but turns golden when grilled?* It’s a cheese with personality. Perfect for BBQs or picnics. Would you try this with another cheese?

Ingredients:

Ingredient	Amount	Note
Orzo/risoni pasta	500g
Asparagus	1 bunch	sliced into thirds
Broccoli	½ head	chopped
Halloumi	180g	sliced
Baby spinach	100g
Sun-dried tomatoes	3 Tbsp	sliced
Pine nuts	3 Tbsp	toasted
Pesto	50g
Lemon juice	1 Tbsp
Olive oil	50ml

How to Make Grilled Haloumi and Orzo BBQ Salad

Step 1 Cook the orzo pasta as the package says. Drain it well and let it cool slightly. Toss it gently to avoid clumping. Use a big bowl for easy mixing later.
Step 2 Cut asparagus into thirds and boil with broccoli. Cook just until bright green and tender. Drain and rinse under cold water to stop cooking. Pat them dry with a clean towel.
Step 3 Fry haloumi slices in a hot pan until golden. Flip them after two minutes for even browning. Let them rest on paper towels to soak up extra oil. (Hard-learned tip: Don’t crowd the pan—haloumi needs space to crisp!)
Step 4 Layer orzo, spinach, veggies, and haloumi on a platter. Scatter sun-dried tomatoes and toasted pinenuts on top. Whisk pesto, lemon juice, and oil for the dressing. Serve it on the side for drizzling. What’s your favorite way to cook haloumi? Share below! Cook Time: 25 minutes Total Time: 40 minutes Yield: 8 servings Category: Lunch, Salad

3 Fun Twists on This Salad

Spicy Kick Add chili flakes or diced jalapeños to the dressing. It gives the salad a nice heat boost.
Summer Swap Use grilled zucchini or eggplant instead of broccoli. Perfect for peak veggie season.
Protein Power Toss in chickpeas or grilled chicken for extra filling. Great for hungry appetites. Which twist would you try first? Vote in the comments!

Serving and Sipping Ideas

Pair this salad with garlic bread or grilled corn. Add extra lemon wedges for squeezing. For drinks, try icy lemonade or a crisp rosé. Both balance the salty haloumi perfectly. Which would you choose tonight—lemonade or wine?

Keep It Fresh or Freeze It

Store leftovers in the fridge for up to 3 days. Keep dressing separate to avoid soggy greens. Freezing? Skip the spinach—it wilts. Toss cooked orzo and veggies in a freezer bag for 2 months. Thaw overnight, then freshen up with new spinach and haloumi. *Fun fact: Toasted pinenuts stay crunchy even after freezing!* Batch-cook tip: Double the orzo and dressing for quick weekday lunches. Ever tried freezing haloumi? Share your tricks below!

Oops, Fix It Fast

Salad too dry? Add a splash of warm water to loosen the pesto. Haloumi rubbery? Fry it hotter next time—it should sizzle on contact. Greens wilting? Layer spinach last, right before serving. Why this matters: Texture makes this salad shine. Had a kitchen fail? Tell us how you saved it!

Your Questions, Answered

Q: Can I make this gluten-free?
A: Swap orzo for gluten-free pasta or quinoa. Check pesto labels too.
Q: How far ahead can I prep this?
A: Cook everything but the spinach and haloumi 1 day ahead. Assemble last minute.
Q: No pinenuts—what else works?
A: Try almonds or pepitas. Toast them for extra crunch.
Q: Can I halve the recipe?
A: Yes! Use 250g orzo and adjust other ingredients by eye.
Q: Can I grill the haloumi instead?
A: Absolutely! Grill marks add smoky flavor. Just watch it closely.

Let’s Dish Together

This salad screams summer—perfect for picnics or lazy BBQs. Why this matters: Good food tastes better shared.
Tag @SpoonSway on Pinterest with your creations! Did you tweak the recipe? I’d love to hear. Happy cooking! —Sarah Cooper.