Risoni, Green Bean & Golden Halloumi Salad

Step 1

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.

Step 2

In a large bowl, combine the risoni, cherry tomatoes, cucumber, green beans, spring onion, mint, dill, olives and toasted seeds. Season well.

Step 3

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.

Step 4

For the dressing, whisk together all the ingredients and season well. Add half of the dressing to the salad and toss together.

Step 5

Add the golden halloumi to the salad and drizzle over the remaining dressing. Sprinkle over the pomegranate seeds, if using.