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

Active: 35 min Total: 35 min
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 that makes great leftovers warm or at room temperature.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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" (1.3cm) thick
  • Green onions - 2 stalks, chopped, white and green parts separate
  • Oil, cooking - 2 Tbsp
  • Wine, white (sub stock) - 1/4 cup
  • Water, hot tap - 2 Tbsp
  • Stock, any type - 3/4 cup
Orzo with Green Beans and Almonds:
  • Green beans, fresh or frozen - 1 lb, trimmed and sliced into 1" (2.5cm) pieces
  • Pasta, uncooked orzo (sub Israeli couscous) - 1/2 cup
  • Butter - 2 Tbsp
  • Lemons - 1, zest of
  • Almonds, sliced - 1/4 cup

Nutrition Facts

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Prep

  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)

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Make

  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 it 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. Season with salt and pepper and pour over halloumi.
  5. Toss pasta and green beans with butter and lemon zest. Season with salt and pepper. Top with almonds.
  6. Serve halloumi with pasta and green beans on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (164)
Gluten-free (6)
Paleo (23)
Vegetarian (14)

88 reviews

This sauce reminded me of Sour Cream and Onion chips! So yummy. I subbed quinoa in for the pasta and cooked it separate from the beans.

By: Shayna
Posted: Oct 04, 2018
Diet: Original
0 Helpful

It was very yummy - made for some tasty leftovers

By: Kendel
Posted: Mar 19, 2018
Diet: Gluten-free
0 Helpful

Made with chicken instead of turkey; reduced the arrowroot powder; used stock instead of wine. Very good -- liked the gravy taste. Made sugar snap peas instead of green beans and cauliflower.

By: Sundi
Posted: Mar 21, 2017
Diet: Paleo
0 Helpful

Not a huge of all the sweet toppings but it would be ok probably with out the topping sauce...for me!

By: Trent
Posted: Sep 16, 2016
Diet: Original
0 Helpful

I had to substitue veal cutlets since I couldn't find turkey but it was still really good. I really enjoyed the sauce a lot more than I thought I would. I would make it again

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful

Took me a lot longer than 35 minutes, but it was quite tasty. Would love to see an instructional video on 'reducing' a sauce.

By: Mason
Posted: May 13, 2016
Diet: Original
0 Helpful