One-Pot Orzo Bake with Halloumi and Summer Vegetables

For the orzo bake

• 250 gr (8.8 oz.) orzo/risoni
• 1 onion
• 2 garlic cloves
• 1 aubergine
• 1 zucchini
• 2 tomatoes
• 1 can chickpeas (drained)
• 500 ml (17 fl oz.) vegetable broth
• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 lemon (juice and zest)
• 200 gr (7 oz.) halloumi
• basil and thyme (fresh, to garnish)
• salt and pepper

Instructions

1. Finely chop the onion and garlic. Dice the aubergine and zucchini, dice the tomatoes. Drain and rinse the chickpeas, slice the halloumi. Finely chop the basil and thyme and finely grate the lemon zest.
2. Heat the olive oil in an ovenproof braiser over medium heat and fry the onion and garlic for 2-3 minutes until fragrant.
3. Add the aubergine and zucchini and fry for about 5 minutes until browned.
4. Add the tomatoes and the drained chickpeas and stir.
5. Add the cumin, paprika and oregano and stir to combine.
6. Add the orzo to the braiser and stir until evenly distributed.
7. Deglaze with the vegetable broth, cover and simmer over medium heat for 10-12 minutes until the orzo is cooked. Season with salt, pepper and lemon juice.
8. Lay the halloumi slices over the orzo and vegetables and place the braiser in the preheated oven (200 °C / 390 °F). Bake for 10-15 minutes, finishing briefly under the grill until the halloumi is golden and crisp.
9. Sprinkle with lemon zest, chopped basil and thyme and serve straight from the braiser.