Step 1

Heat oven gas mark 180°C

Step 2

Add the chopped tomatoes, courgette and onion into a large baking tray. Drizzle (around 2 tbsp) of olive oil into the tray and season with the oregano and a generous pinch of salt and pepper. Use a spatula to ensure everything is evenly coated with oil and pop in the oven, timer set to 25 minutes.

Step 3

When your timer goes off, scatter the orzo into the baking tray with the roasted veg. Pour the vegetable stock into the pan and, using the spoon, ensure that all the orzo is submerged. Add the kalamata olives at this stage as well before covering with foil and popping back in the oven for 25 minutes.

Step 4

During this time, fry the halloumi on a medium heat with ½ tbsp of olive oil until golden brown. Approx 2-3 minutes per side.

Step 5

When the orzo is fully cooked, drizzle the red wine vinegar and extra-virgin olive oil. Top with halloumi, some lemon wedges and you’re good to go!