1tablespoonapple cider vinegar or white wine vinegar
1teaspoondijon mustard
1teaspoongarliccrushed
1teaspoonpure maple syrup
1/4lemonjuice 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.
