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4.5 from 8 votes

Grilled Halloumi and Stone Fruit Orzo Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Most Popular, Sides
Product Type: Bone Broth
Servings: 4 People

Ingredients

  • 3 cups Pacific Foods Organic Chicken Bone Broth
  • 1/2 cup orzo
  • 4 ounces halloumi cheese sliced in ¼-inch pieces
  • 1 pound stone fruits pits removed and sliced in half (peaches, nectarines, plums)
  • 1/2 cup cherries pits removed
  • 6 cups arugula
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp. dijon mustard
  • 1 tbsp. honey or maple syrup
  • 1 tsp. dried oregano
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper

Instructions

  • Cook orzo: add bone broth to a medium pot and bring to a boil, stir in orzo, simmer, and cook for 8-10 minutes, or until orzo is tender. Drain orzo and add to a large bowl to let cool slightly.
  • Grill stone fruit: add sliced stone fruits to a hot grill, cut side down, and grill for 2-4 minutes per side, or until slightly caramelized and warmed. Remove stone fruits from grill and set aside.
  • Pan fry halloumi: heat a dry nonstick skillet over medium heat. Add sliced halloumi and pan fry for 2-3 minutes per side, until golden. Remove from heat and set aside.
  • Prepare salad dressing: whisk together olive oil, vinegar, dijon, honey/maple syrup, oregano, sea salt and pepper.
  • Prepare the salad: add arugula to bowl with orzo. Stir to combine. Top with grilled stone fruits, cherries, and pieces of halloumi cheese. Drizzle with salad dressing (you may not need to use all of it) and toss gently to combine.
  • Serve salad and enjoy!