There are some dinners that feel like they should require far more effort than they actually do. This halloumi orzo is one of them.
Everything cooks together in one dish: tender orzo, bright green broccoli, sweet broad beans and chunks of golden halloumi, all coated in pesto to create a seriously comforting meal.
It’s exactly the kind of recipe I love for busy evenings – minimal prep, minimal washing up and lots of flavour. If you’re a fan of simple one pan dinners, you might also like browsing my One Pan Dinner Recipes Hub, where I collect all of my easiest tray bakes and one pot meals.
Halloumi works especially well in this kind of dish because it holds its shape as it cooks and develops a lovely golden crust in the oven. That salty richness pairs beautifully with the pesto and vegetables.
If you enjoy cooking with halloumi, you might also like my Smoky Halloumi Fajitas or Roasted Vegetable and Halloumi Pasta, both of which are brilliant weeknight dinners too.
Why This Halloumi Orzo Works So Well
This recipe ticks a lot of boxes for an easy dinner.
- First, everything cooks in one pot. The orzo absorbs the cooking liquid and pesto as it softens, which means you end up with a creamy, flavourful base without needing to make a separate sauce.
- Second, the vegetables cook perfectly alongside the pasta. Broccoli becomes tender but still bright, while the broad beans add sweetness and texture.
- And finally there’s the halloumi. Adding it for the final stage of cooking means it turns beautifully golden on the outside while staying soft in the centre.
The result is a dish that feels comforting and satisfying but still quite fresh and vibrant thanks to all the green vegetables.
Ingredients
- Orzo – Orzo is a small rice-shaped pasta that cooks quickly and absorbs flavours beautifully. It’s perfect for one pot dishes like this.
- Broccoli – Cut into small florets so that it cooks at the same speed as the orzo.
- Green pesto – This forms the base of the flavour for the whole dish. Any good shop-bought pesto will work well.
- Frozen broad beans – These add sweetness and colour. Because they’re frozen they cook quickly when stirred into the hot orzo.
- Halloumi – The star ingredient. It becomes golden and slightly crispy in the oven while staying soft and salty inside.
- Water – The orzo cooks directly in the liquid, absorbing the flavour of the pesto as it softens.
Ingredient Substitutions and Variations
One of the nice things about this recipe is how flexible it is.
If you don’t have broccoli, you could use:
- courgette
- asparagus
- spinach (stir in at the end)
- peas
Broad beans can easily be swapped for:
- frozen peas
- edamame beans
- butter beans
You can also vary the flavour slightly by adding:
- a squeeze of lemon juice
- a handful of grated parmesan
- chilli flakes for heat
How to Make One Pot Halloumi Orzo
Step 1 – Start the orzo
Preheat the oven to 180°C.
Cut the broccoli into small florets and place them into a large ovenproof dish along with the orzo.
Add the pesto and 600ml cold water, then stir everything together so the pasta is evenly coated.
Cover the dish with a lid or foil and bake for 20 minutes.
Step 2 – Add the beans and halloumi
Remove the dish from the oven and give the orzo a good stir.
Add the frozen broad beans and mix them through.
Cut the halloumi into roughly 1 inch cubes and scatter them over the top of the orzo.
Return the dish to the oven uncovered for another 20 minutes, until the halloumi is golden.
Step 3 – Serve
Serve immediately while the halloumi is hot and slightly crispy.
Top Tips for the Best Halloumi Orzo
- Cut the broccoli small – Small florets cook much more evenly and mix nicely through the pasta.
- Stir the orzo halfway through – Giving the orzo a stir after the first 20 minutes helps ensure it cooks evenly and absorbs the pesto properly.
- Don’t cover the halloumi – Leaving the dish uncovered during the second stage allows the halloumi to become golden and slightly crispy.
What to Serve with Halloumi Orzo
This is a very complete meal on its own, but if you want to add something alongside it, a few simple options work well:
- a crisp green salad
- garlic bread
- roasted tomatoes
- lemony yoghurt sauce
The freshness of a salad pairs especially well with the richness of the halloumi.
One Pot Halloumi Orzo
Ingredients
- 400 g orzo
- 1 broccoli
- 180 g green pesto
- 600 ml water
- 150 g frozen broad beans
- 500 g halloumi
Instructions
- Preheat the oven to 180°C.
- Cut the broccoli into small florets and add to a large ovenproof dish with the orzo.
- Stir in the pesto and water. Cover with a lid or foil and bake for 20 minutes.
- Remove from the oven and stir in the broad beans.
- Cut the halloumi into 1 inch chunks and scatter over the top.
- Return to the oven uncovered for 20 minutes until the halloumi is golden.
- Serve immediately.
More easy halloumi recipes
If you love cooking with halloumi, you’re in the right place. This salty, squeaky cheese is brilliant for quick weeknight dinners and works in everything from curries to pastas and traybakes.
You can explore all of my halloumi recipes here: Halloumi recipes for easy weeknight dinners
Or try one of these reader favourites:
- Butter Halloumi Curry – a rich, creamy curry packed with flavour and ready in under 30 minutes.
- Chorizo and Halloumi Pasta – smoky chorizo and golden fried halloumi tossed through a quick creamy pasta sauce.
- The Ultimate Halloumi Burger – crispy halloumi stacked in a bun with all the best toppings.
Halloumi is one of my favourite ingredients for fast, satisfying dinners – so if you’re looking for more ideas, the full halloumi recipe collection is the best place to start.
The oven does all of the work!