Risoni, Green Bean & Golden Halloumi Salad
Risoni, Green Bean & Golden Halloumi Salad
Share Recipe Favourite Download PDF [cd_bring_button]Ingredients
- 1 1/2 cups risoni orzo pasta
- 200 g cherry tomatoes halved
- 6 lebanese cucumbers roughly chopped
- handful green beans trimmed & roughly chopped
- 4 spring onions finely sliced
- 1 cup mint leaves roughly chopped
- 3/4 cup dill roughly chopped
- 1/2 cup kalamata olives pitted, roughly chopped
- 3/4 cup pumpkin seeds and/or sunflower seeds, toasted
- sea salt & cracked black pepper
- 1 tablespoon extra virgin olive oil
- 200 g halloumi cheese cut into rectangles or cubes
- 1 teaspoon pure maple syrup
- 1/2 pomegranate seeds removed (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon garlic crushed
- 1 teaspoon pure maple syrup
- 1/4 lemon juice squeezed
Instructions
- Cook the risoni according to packet instructions. Drain and run under cold water. Run a little olive oil through the risoni before adding to the salad so it doesn’t stick.1 1/2 cups risoni
- In a large bowl, combine the risoni, cherry tomatoes, cucumber, green beans, spring onion, mint, dill, olives and toasted seeds. Season well.1 1/2 cups risoni, 200 g cherry tomatoes, 6 lebanese cucumbers, handful green beans, 4 spring onions, 1 cup mint leaves, 3/4 cup dill, 1/2 cup kalamata olives, 3/4 cup pumpkin seeds
- Heat the olive oil in a frying pan. Cook the halloumi cheese for 2–3 minutes on each side until golden. Drizzle with the maple syrup towards the end and continue cooking until caramelised. Set aside.1 tablespoon extra virgin olive oil, 200 g halloumi cheese, 1 teaspoon pure maple syrup
- For the dressing, whisk together all the ingredients and season well. Add half of the dressing to the salad and toss together.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon garlic, 1 teaspoon pure maple syrup, 1/4 lemon
- Add the golden halloumi to the salad and drizzle over the remaining dressing. Sprinkle over the pomegranate seeds, if using.200 g halloumi cheese, 1/2 pomegranate
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