Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Pan Seared Halloumi with Pan Sauce
and orzo / green beans / almonds

Active: 35 Total: 35

Halloumi (a firm cheese that holds its shape even when heated) gets a golden brown crust on the stovetop and is finished with an elegant white wine pan sauce. Serve it with an orzo pasta and green bean salad for leftovers that are great warm or at room temperature. We first featured this meal in 2016.



Orzo with Green Beans and Almonds:
  • Green beans, fresh or frozen - 1 lb , trimmed and sliced into 1" (2.5 cm) pieces
  • Pasta, uncooked orzo (sub Israeli couscous) - 1/2 cup
  • Butter - 2 Tbsp
  • Lemons - 1 , zest of
  • Almonds, sliced - 1/4 cup
Pan Seared Halloumi with Pan Sauce:
  • Flour, all-purpose - 1/3 cup + 2 Tbsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Cheese, Halloumi - 12 oz , sliced 1/2" (1.3 cm) thick
  • Green onions - 2 stalks , chopped, white and green parts separate
  • Dill, fresh (opt) - 1 tsp , chopped
  • Oil, cooking - 2 Tbsp
  • Wine, white (sub stock) - 1/4 cup
  • Water, hot tap - 2 Tbsp
  • Stock, any type - 3/4 cup


  1. Prep breading - Whisk together the first portion of flour, salt, and pepper. (Can be done up to 5 days ahead)

  2. Green beans / Cheese - Prep as directed. (Can be done up to 5 days ahead)

  3. Green onions - Chop, keeping green and white parts separate. (Can be done up to 3 days ahead)

  4. Dill - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Bring a large stock pot of water to boil. Salt generously and add pasta and green beans. Cook until pasta and green beans are tender (they should finish cooking at the same time). Drain.

  2. While pasta is cooking, coat halloumi with prepared flour mixture (shake it to remove any excess or the coating will burn) and set on a plate.

  3. Heat a skillet over medium-high heat. Add oil and then halloumi to heated oil. Sear on both sides until golden brown, 3 to 4 minutes. Set halloumi aside and cover it with foil to keep warm. Return pan to heat.

  4. If the pan looks dry, add a splash of cooking oil. Add white parts of green onions and saute until soft, 2 to 3 minutes. Add wine and simmer, scraping up any browned bits in the bottom of the pan, until reduced by half, 2 to 3 minutes. In a separate bowl, whisk second part of flour with hot water. Add the flour mixture and stock to the pan and simmer everything until a thickened sauce forms. Turn off the heat and stir in green parts of green onions and dill (if using). Season with some salt and pepper and pour over halloumi.

  5. Toss pasta and green beans with butter and lemon zest. Season with some salt and pepper. Top with almonds.

  6. Serve halloumi with pasta and green beans on the side. Enjoy!



0 reviews