Greek Orzo Salad with Halloumi

In a Suvie pan, stir together 2 cans chickpeas, 2 cloves garlic, 1 tbsp olive oil, 1 cup vegetable broth, 1 tsp salt, and ½ tsp pepper. Place Suvie pan in the bottom zone of Suvie.

Pat halloumi dry thoroughly with paper towels and place in a Suvie pan. Drizzle lightly with olive oil. Place pan in the top zone of Suvie. Input settings and cook now or schedule. Bottom Zone: Roast at 450°F for 15 minutes. Top Zone: Roast at 350°F for 15 minutes.

Place orzo in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 1 cup, 10 minutes.

When the chickpeas and halloumi are done cooking, do not clear cook screen. Remove pans and set chickpeas aside. Pour off liquid from halloumi and flip cheese over. Return pan to Suvie and continue to cook for 10 minutes more, or until golden brown.

When the orzo is done cooking, immediately transfer to a large bowl and stir in the remaining 2 tbsp olive oil and 1 tbsp red wine vinegar.

Dice cucumber, halve cherry tomatoes, and finely chop mint or dill. Stir tomatoes and cucumbers together in a medium bowl and season with salt to taste. Reserve 1 tbsp mint or dill for garnish and stir the remaining mint into the orzo.

With a slotted spoon, transfer chickpeas to the bowl with the orzo, stirring to incorporate. Season orzo and chickpeas to taste with salt and pepper. If orzo seems dry, add liquid from chickpea pan, 1 tbsp at a time, until desired consistency is reached.

Once halloumi is browned, transfer to a cutting board and chop into bite-sized pieces. Divide orzo and chickpeas between 4 bowls, top with cucumber, tomatoes, halloumi, and garnish with reserved mint. Serve immediately.