One-Pot Orzo Bake with Halloumi and Summer Vegetables

Orzo and risoni are two names for the same pasta: small, rice-shaped pieces that are a staple of Mediterranean cooking. Orzo is the Italian and English term; risoni is used in German-speaking countries – they are completely interchangeable. In this bake they absorb the vegetable stock and herb flavours as they simmer, much like risotto rice, giving the dish its satisfying, creamy texture.

Yes, with one simple swap. Replace the halloumi with a good vegan grilling cheese or firm smoked tofu, pan-seared briefly until golden and then laid over the orzo mixture before it goes into the oven. A sprinkle of vegan hard-cheese alternative across the top will give you a lovely brown crust when gratinated. Chickpeas, vegetables and seasoning remain exactly the same.

If you can't find halloumi, grilling cheese or feta are both good alternatives. Feta crumbles a little when baked but lends a wonderfully salty, creamy note to the dish. Mozzarella works well too – it melts quickly under the grill and turns pleasantly stretchy. The flavour shifts slightly, but the recipe holds together beautifully either way.

This bake is best straight from the oven, but it reheats well. Cook it in advance, cool it fully, and store it covered in the fridge for up to 3 days. When reheating, add a small splash of vegetable stock or water so the orzo doesn't dry out, then warm it covered in the oven at 160-180 °C (320-356 °F).

Not in its original form, since orzo and risoni are made from durum wheat. You can easily swap in gluten-free orzo or another small gluten-free pasta – just keep an eye on the cooking time, as gluten-free varieties can cook a little faster or slower than standard pasta. All other ingredients in the recipe are naturally gluten-free.