Risoni, Green Bean & Golden Halloumi Salad
Risoni, Green Bean & Golden Halloumi Salad
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- 1.5 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
- 0.75 cup dill roughly chopped
- 0.5 cup kalamata olives pitted, roughly chopped
- 0.75 cup pumpkin seeds and/or sunflower seeds, toasted
- sea salt & cracked black pepper
- 1 tbsp extra virgin olive oil
- 200 g halloumi cheese cut into rectangles or cubes
- 1 tsp pure maple syrup
- 0.5 pomegranate seeds removed (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp dijon mustard
- 1 tsp garlic crushed
- 1 tsp pure maple syrup
- 0.25 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.1.5 cups risoni
- In a large bowl, combine the risoni, cherry tomatoes, cucumber, green beans, spring onion, mint, dill, olives and toasted seeds. Season well.1.5 cups risoni, 200 g cherry tomatoes, 6 lebanese cucumbers, handful green beans, 4 spring onions, 1 cup mint leaves, 0.75 cup dill, 0.5 cup kalamata olives, 0.75 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 tbsp extra virgin olive oil, 200 g halloumi cheese, 1 tsp 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 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp dijon mustard, 1 tsp garlic, 1 tsp pure maple syrup, 0.25 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, 0.5 pomegranate
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