• Before starting, wash and dry all produce.
• Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. 
• While the pan heats, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Season with Italian Herb Spice Blend, salt and pepper. Toss to coat. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden.
• Remove from heat, then transfer halloumi to a plate. Cover to keep warm.

• Meanwhile, on a separate cutting board, peel, then cut shallot into 1/2-inch pieces.
• Cut tomatoes into 1/4-in pieces.
• Peel, then mince or grate garlic.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• Reheat the same pan (from step 1) over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then shallots, remaining Italian Herb Spice Blend and garlic. Cook, stirring often, until tender, 3-4 min.

• Add 3 cups (5 cups) warm water, broth concentrate and orzo to the pan with shallots. Bring to a boil.
• Once boiling, add tomatoes. Stir to combine.
• Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)

• Remove from heat, then add halloumi, spinach, half the Parmesan, lemon zest, lemon juice and 1 tbsp (2 tbsp) butter.
• Season with salt and pepper. Stir until butter melts, 1 min.

• Divide halloumi and orzo between bowls.
• Drizzle pesto over top, then sprinkle with remaining Parmesan.
• Squeeze lemon over top, if desired.

If you've opted to get halloumi, while the pan heats, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Season with Italian Herb Spice Blend, salt and pepper. Toss to coat. When the pan is hot, add halloumi. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden. Follow the rest of the recipe as written.