directions for Greek style Halloumi Bowl inGREDIENTS L2 PC® Herb & Garlic Greek seasoning Halloom Semi-Soft Lemon Unripened Cheese Baby spinach Orzo PC® 2% M.F. Plain Mini cucumber Greek Yogurt Sliced red onion Yogurt spice mix Red wine vinegar (onion powder, Zucchini dried oregano, Sweet red pepper garlic powder) PANTRY ITEMS 1. Get Started 2. Roast Vegetables and Halloumi 3. Cook Orzo Olive oil, salt and black pepper • Read entire recipe card • Combine zucchini, red pepper and Greek • Meanwhile, add orzo to pot of cooking tools • Thoroughly wash and dry all produce. seasoning in medium bowl. Drizzle with boiling salted water. Cook, stirring • Preheat oven to 450°F (230°C). olive oil. Season with salt and black occasionally, until tender but firm, about Baking sheet 2 small bowls • Bring medium pot of salted water to a boil. pepper. Toss to coat. 6 minutes. Drain. Medium pot Strainer • Cut halloumi in half lengthwise into 2 long • Arrange vegetables and halloumi on • Transfer to medium bowl. Stir in spinach Small pot Measuring spoons rectangles. parchment paper–lined baking sheet. Bake and juice from half of the lemon. Set aside. 2 medium bowls Parchment paper • Slice zucchini into ½-inch thick rounds. Slice red until vegetables are tenderand halloumi chef’s tip pepper into ½-inch thick strips. Dice cucumber is golden and begins to puff, 10 – 12 *Press the onions down to submerge in the vinegar into ¼-inch cubes. Cut lemon in half. minutes. mixture and drain just before plating to ensure they've gone from pungent and overpowering to tangy and oh-so tasty. nutritional info Amount per 1/4 recipe 294 g Calories 420 Total fat 18 g Saturated fats 11 g Total carbohydrate 46 g Protein 25 g 4. Pickle Onions 5. Make Yogurt Sauce 6. plate and serve Sodium 720 mg • Meanwhile, stir vinegar with 1 tbsp granulated • Stir together yogurt, cucumber, yogurt • Divide orzo mixture between bowls. sugar in small pot; bring to a boil. spice mix and juice from remaining lemon • Top with roasted vegetables and • Place red onion in small bowl; pour in vinegar in small bowl. halloumi, dividing evenly. mixture, ensuring onion is submerged.* • Dollop with yogurt sauce. Garnish with • Let stand until ready to serve. Drain. pickled red onion. • Enjoy!

KEEP REFRIGERATED UNTIL READY TO PREPARE. KEEP COOKED/READY-TO-EAT FOODS SEPARATE FROM RAW FOODS. REFRIGERATE LEFTOVERS IMMEDIATELY. THOROUGHLY WASH HANDS, UTENSILS AND WORKING SURFACES WITH HOT WATER AND DETERGENT.