Grilled Halloumi and Stone Fruit Orzo Salad

Ingredients

• 3 cup Pacific Foods® Chicken Bone Broth Unsalted
• ½ cup orzo
• 4 ounce halloumi cheese (sliced in 1/4-inch pieces)
• 1 pound stone fruits (peaches, nectarines, plums) pits removed sliced in half 
• ½ cup cherries pits removed
• 6 cup arugula
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey or maple syrup
• 1 tsp dried oregano
• ½ tsp sea salt
• ½ tsp black pepper
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Instructions

1. Cook orzo: add Pacific Foods® Chicken Bone Broth Unsalted to a medium pot and bring to a boil, stir in orzo, simmer, and cook for 8-10 minutes, or until orzo is tender. Drain orzo and add to a large bowl to let cool slightly.

2. Grill stone fruit: add sliced stone fruits to a hot grill, cut side down, and grill for 2-4 minutes per side, or until slightly caramelized and warmed. Remove stone fruits from grill and set aside.

3. Pan fry halloumi: heat a dry nonstick skillet over medium heat. Add sliced halloumi and pan fry for 2-3 minutes per side, until golden. Remove from heat and set aside.

4. Prepare salad dressing: whisk together olive oil, vinegar, dijon, honey/maple syrup, oregano, sea salt and pepper.

5. Prepare the salad: add arugula to bowl with orzo. Stir to combine. Top with grilled stone fruits, cherries, and pieces of halloumi cheese. Drizzle with salad dressing (you may not need to use all of it) and toss gently to combine.

6. Serve salad and enjoy!