1 onion, finely diced
2 carrots, finely diced
2 sticks celery, sliced
3 cloves garlic, finely diced
2 tablespoons extra virgin olive oil
1 ½ cups (300g) orzo (risoni) pasta
1 can chopped tomatoes
1 heaped tablespoon chopped parsley
3 ½ cups vegetable stock
1 heaped tablespoon grated haloumi cheese
1 teaspoon dried mint leaves
2 tablespoons chopped parsley, extra
To serve:
Haloumi chunks, fried
Heat a deep saute pan on medium heat. Pour in olive oil and once warm, add diced onion, carrots, celery and garlic. Saute for around 10 minutes. Add orzo to pan and cook for 2 minutes coating the orzo in the olive oil. Pour in chopped tomatoes, parsley and stock. Bring to the boil, reduce heat to low and cook for a further 12-15 minutes. Once orzo is tender, stir in the grated haloumi, dried mint and extra chopped parsley.
Serve topped with fried haloumi chunks.
Serves 4.
