Risoni, Green Bean & Golden Halloumi Salad
Risoni, Green Bean & Golden Halloumi Salad
Ingredients
- 1.5 cups risoni pasta or orzo
- 200 g cherry tomatoes halved
- 6 lebanese 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)
- 200 g halloumi cheese cut into rectangles or cubes
- 1 tablespoon olive oil extra virgin
- 1 teaspoon maple syrup pure
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon garlic minced
- 1 teaspoon maple syrup pure
- lemon good squeeze
- sea salt
- cracked black pepper
Instructions
- 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.
- 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.
- 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.
- For the dressing, whisk together ingredients and season well. Add half to the salad and toss together.
- Add the golden haloumi to the salad, and drizzle over the remaining dressing. Sprinkle over pomegranate seeds.
Nutrition
Calories: 623kcalCarbohydrates: 75gProtein: 24gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 908mgPotassium: 1238mgFiber: 8gSugar: 18gVitamin A: 3914IUVitamin C: 43mgCalcium: 667mgIron: 4mg
Keywords
