crispy haloumi and lemon risoni bake
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 2 leeks, sliced
- 1½ cups (300g/10½ oz) dried risoni (orzo)
- 2 teaspoons finely grated lemon rind
- 3½ cups (875ml/29½ fl oz) good-quality chicken stock
- 1 cup (250ml/8½ fl oz) pure (pouring) cream
- 2½ cups (90g/3 oz) firmly packed shredded kale leaves (about 2–3 stalks)
- sea salt flakes
- 380g (13½ oz) haloumi, cut into chunks
- 1 tablespoon thyme leaves
- ½ teaspoon cracked black pepper
- 1 lemon, thinly sliced
- Heat a large deep ovenproof frying pan over medium–high heat.
- Add the oil and leek and cook for 6 minutes or until soft and golden.
- Add the risoni, lemon rind, stock and cream and bring to a simmer. Simmer, stirring occasionally, for 9 minutes or until the risoni is just soft. Add the kale and salt and stir to combine.
- Preheat oven grill (broiler) to high.
- While the risoni is cooking, combine the haloumi, thyme and pepper.
- Top the risoni with sliced lemon and the haloumi mixture and drizzle with extra oil. Transfer to the oven and grill for 10–12 minutes or until the haloumi is golden and crispy. Serves 4
Cook’s note:
If you prefer, you can switch up the kale for baby spinach leaves and change thyme for oregano. I also like to drizzle a little honey on the haloumi before it bakes to add an extra dose of sweetly caramelised crunch.
Photography: Con Poulos
© DONNA HAY GROUP
