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Risoni salad with haloumi, pumpkin and pomegranate
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious salad with grilled haloumi, roasted pumpkin, and nutty risoni.
Ingredients:
  • 1/2 (about 700g) butternut pumpkin, peeled, deseeded, sliced
  • 18.20 gm extra virgin olive oil, plus 125ml (1/2 cup), extra
  • 165g (3/4 cup) dried risoni pasta
  • 60ml (1/4 cup) fresh lemon juice
  • 1/2 tsp cumin seeds, lightly crushed
  • 20.00 ml chopped fresh dill, plus extra sprigs, to serve
  • 1 bunch rocket, trimmed
  • 180g pkt haloumi, sliced
  • Pomegranate seeds, to sprinkle
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and lightly grease a large baking tray. 2. Toss pumpkin in a bowl with 1 tablespoon of oil until coated, then spread in a single layer on the tray. 3. Season the pumpkin and bake for 25 minutes, or until tender.
  • Cook the risoni in a saucepan of boiling water according to the package directions until it is al dente. Then, drain and rinse the risoni under cold running water before transferring it to a bowl.
  • Mix together the additional oil, lemon juice, cumin, and chopped dill, Season generously. Stir in half of the mixture into the cooked risoni.
  • Spread the pumpkin and risoni mixture elegantly on a serving platter. Sprinkle with fresh rocket and drizzle a bit of the remaining dressing over the top.
  • 1. Preheat a non-stick frying pan over high heat and cook the haloumi for 2 minutes on each side until golden brown. 2. Place the cooked haloumi on top of the rocket. 3. Drizzle the dish with the remaining dressing and sprinkle with pomegranate seeds and extra dill sprigs.

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