Despite its name, this beautiful, refreshing and super sturdy Warm Grilled Halloumi Orzo Salad is just as delicious eaten warm or cold, making it the perfect candidate for a light summer lunch, family picnic or BBQ among friends!
Cook the orzo according to the instructions on the package, then rinse it under cold running water until it no longer feels warm. Drain completely.
While the orzo is cooking, heat a little bit of olive oil in a pan set over medium heat; once hot, grill the cheese slices until golden brown, about 1 minute per side; remove to a plate and set aside.
Add the onion, carrot and garlic to the pan and cook until slightly softened and fragrant, about 2 to 3 minutes; add the zucchini and asparagus and continue cooking for a minute or 2, until slightly browned and softened. Set aside to cool for about 5 minutes.
Meanwhile, make the dressing by combining all the ingredients in a small bowl or glass measuring cup; whisk vigorously until well combined and slightly emulsified. Set aside.
Slice the grilled halloumi into bite size pieces and set aside.
Combine the drained orzo, cooled veggies, grilled halloumi, thawed green peas, arugula and pumpkin seeds in a large bowl. Add the dressing and toss gently until well combined.
Serve immediately; this salad is also excellent cold and leftovers will keep in the fridge for up to a few days.
*rinse the peas under warm water to thaw almost instantly