Halloumi Kritharoto with Olives & Ouzo
Servings: 4 People
Ingredients
- 300 g Orzo Pasta
- 200 g Halloumi , Charalambides Christis, grated
- 75 g Green Olives , pitted and thickly sliced
- 1 Green Bell Pepper , diced
- 1 Yellow Onion , finely chopped
- 2 Cloves Garlic , smashed
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 75 ml Ouzo
- 250 g Chopped Tomatoes , canned
- 1 tsp Sweet Chilli Flakes , plus more for garnishing
- 1 tsp Dry Mint
- 1 tbsp Dijon Mustard
- 1 Litre Water , warm
- 2 tbsp Capers , roughly chopped
- ½ cup Cherry Tomatoes , halved
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Take a high walled pan and place on medium heat. Pour the oil and allow to heat up. Add the peppers, onion along with the garlic and sauté for 5’. Discard the garlic and add the orzo sauteing for 2’ and until well coated with the oil.
- Deglaze with the ouzo and allow for the alcohol to evaporate. Add the chopped tomatoes along with the chili flakes, mint, mustard along with half the water.
- In the same way as with cooking risotto, allow for the water to be almost all absorbed and then add a ladle or two of the water while stirring frequently. Repeat the process for about 15’ and then add ¾ of the grated halloumi along with the olives, capers and the cherry tomatoes. Stir and cook for 2-3’ and remove from the heat.
- Serve and add on top some more grated halloumi while sprinkling with more chili flakes.