Place a large saucepan on a medium heat. Drizzle in the olive oil and fry the chopped basil stalks, sliced garlic and chilli for a minute or two until golden. Add the vegetable stock and tomatoes and bring to the boil. Season well, then reduce the heat and simmer for 10 minutes.
Roughly chop the Tenderstem® broccoli and olives. When the sauce is ready stir them into the pan, along with the orzo and bring it back to the boil. Reduce the heat to low, cover with a lid and cook for 18-20 minutes, until the orzo is cooked through. When it is ready, taste and tweak the seasoning, drizzle in a little more oil and tear in the reserved basil leaves. Finish with the grated halloumi and serve.