Place the peppers on a tray and grill under the highest setting for 15-20 minutes, turning halfway until blackened and blistered.
Transfer the peppers to a bowl and once cool, peel off their skins, scoop out the seeds and slice into strips.
Heat the oven to 180C (160C fan)/350F/gas 4.
On the hob, heat the oil in a wide, shallow ovenproof casserole dish.
Add the onion with a pinch of salt and fry for 10-12 minutes or until softened.
Tip in the garlic and chilli flakes and fry for 1 minute.
Next add the tomatoes, olives and sliced peppers then the orzo and 300ml of water.
Stir everything together and season to taste.
Nestle the sliced halloumi on top and bake in the oven for 20 minutes before checking.
If the orzo is too al dente, return to the oven for another 5 minutes.
Meanwhile, put all the ingredients for the salsa verde into a food processor, season with salt and pepper and pulse until you have a chunky salsa.
Season to taste.
Drizzle the salsa over the cooked orzo and finish with a good handful of herbs.