I have previously had success with halloumi and sweetcorn burgers, but this recipe from Abel and Cole combining beetroot, halloumi and green lentils left me with very soft patties that didn't live up to my idea of a burger. It might well have been a result of my over-processing the mixture, but it certainly wasn't due to rushing them under grill as they enjoyed a very respectable setting time in the freezer.
The burger mix also used the zest of an orange and this flavour was carried over into the orzo salad to accompany the burgers. The salad recipe came from the Cookie & Kate website. I chose to leave out the feta, but otherwise followed the recipe carefully to produce a satisfying side that could easily be served as a main.
The salad incorporated a range of ingredients I use frequently but wouldn't usually think to combine. Toasted chopped almonds, raisins, spring onions, parsley and Kalamata olives. The saltiness of the olives worked well alongside the sweetness of the raisins and the roasted almonds. The onions and parsley added a freshness and the orzo simply soaked up all the lovely dressing flavours.
My Italian friend tells me orzo is Italian coffee made from ground roasted barley (caffè d'orzo), and my salad is in fact made with risoni. Orzo or risoni, this rice shaped pasta works exceptionally well in salads.
Tonight's meal was flavourful and beautifully varied in colour but the burger was simply lacking in the texture stakes.