Risoni, Green Bean & Golden Halloumi Salad
Risoni, Green Bean & Golden Halloumi Salad
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)
Dressing
- 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.
- In a large bowl, combine the risoni, cherry tomatoes, cucumber, green beans, spring onion, mint, dill, olives and toasted seeds. Season well.
- 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.
- For the dressing, whisk together all the ingredients and season well. Add half of the dressing to the salad and toss together.
- Add the golden halloumi to the salad and drizzle over the remaining dressing. Sprinkle over the pomegranate seeds, if using.
Nutrition
Calories: 623kcalCarbohydrates: 75gProtein: 24gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 908mgPotassium: 1238mgFiber: 8gSugar: 18gVitamin A: 3914IUVitamin C: 43mgCalcium: 667mgIron: 4mg
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