Summer greens & halloumi orzo

Step by Step

Step 1

Bring a large pan of salted water to the boil and cook the orzo according to pack instructions. Meanwhile, set a large frying pan over a medium-high heat and add the oil. Add the courgette and fry, stirring regularly, for 5 minutes, then add the runner beans and cook for a further 3-4 minutes until the courgette is golden and a little charred and the beans are just tender. Add the garlic and fry for 1 minute.

Step 2

When the orzo is cooked, reserve a mug of the cooking water, then drain and tip the pasta into the frying pan with the veg. Set over a low heat, then stir in the lemon paste, pesto, most of the lemon zest and ½ the dill until well combined and piping hot (about 2 minutes); stir in a little reserved pasta water if it looks dry.

Step 3

Scatter over most of the halloumi, squeeze over the juice of 2 lemon wedges and add plenty of freshly ground black pepper; toss. Scatter over the remaining cheese, lemon zest and dill, and serve with the lemon wedges for squeezing over.