RISONI, GREEN BEAN & GOLDEN HALLOUMI SALAD

Serves 4

Ingredients:

• 1.5 cups risoni pasta (or orzo)

• 200g punnet cherry tomatoes, halved

• 6 baby cucumbers, roughly chopped

• Handful green beans, washed, trimmed and roughly chopped

• 4 spring onion, finely sliced

• 1 cup mint leaves, roughly chopped

• 3/4 cup dill leaves, roughly chopped

• 1/2 cup kalamata olives, roughly chopped

• 3/4 cup pumpkin and/or sunflower seeds, toasted

• 1/2 pomegranate, seeds removed (optional)

• 200g halloumi cheese, cut into rectangles or cubes

• 1 tablespoon extra virgin olive oil

• 1 teaspoon pure maple syrup

Dressing:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar or white wine vinegar

• 1 teaspoon dijon mustard

• 1 teaspoon minced garlic

• 1 teaspoon pure maple syrup

• Good squeeze of lemon

• Sea salt and cracked black pepper

Method:

1. Cook 1.5 cups of risoni pasta according to package instructions. Drain and run through cold water. Run a little olive oil through the risoni before adding to the salad so it doesn’t stick.

2. In a large bowl, combine the risoni, cherry tomatoes, cucumbers, green beans, spring onions, mint, dill, olives, and toasted pumpkin/sunflower seeds. Season well with sea salt & cracked pepper.

3. In a separate pan, heat 1 tablespoon of extra virgin olive oil. Fry the haloumi cheese rectangles or cubes until golden on each side. Drizzle with 1 teaspoon of pure maple syrup towards the end and continue cooking until caramelized. Set aside.

4. For the dressing, whisk together ingredients and season well. Add half to the salad and toss together.

5. Add the golden haloumi to the salad, and drizzle over the remaining dressing. Sprinkle over pomegranate seeds.