Greek Orzo Salad with Grilled Vegetables and Monforte Halloumi

Make the dressing by combining the vinegar, garlic, oregano in a bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste and set aside.

Cook the orzo according to package instructions. Drain. Rinse with cold water and drain again. Transfer to a large bowl.

Heat an oiled grill pan over high heat. Brush some of the dressing on all the vegetables and the halloumi.

Grill the vegetables in batches until grill marks appear. Remove to a cutting board.

Grill the halloumi until grill marks appear on both sides. Remove to a cutting board.

Let the vegetables come to room temperature and cut into bite size pieces. Cut the halloumi into ¾ inch pieces.

Add remaining dressing to the orzo. Add the grilled vegetables and grape tomatoes to the bowl. Stir to combine. Season with salt and pepper to taste if needed.

Place greens on bottom of a platter and spoon the orzo/vegetable mixture over top.

Garnish with grilled halloumi, black olives and lemon wedges.