roasted vegetable + grilled haloumi risoni salad

I’d quite happily become a vegetarian; just as long as I was able to eat haloumi all day, every day. How good is haloumi. Finely sliced and seared in a hot pan, there’s no better ingredient to add to a salad. The grilled haloumi is definitely the star of the show in this dish, guaranteed to have everyone fighting over it. No matter how much you cook, there’ll never be enough.

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I often roast all sorts of veggies seasoned simply with a drizzle of olive oil and some salt and pepper. I love the difference in flavour you get from roasting broccoli as opposed to boiling it, it brings out a sort of nuttiness. Zucchini and capsicum also roast up nicely, as do; eggplant, broccolini, asparagus or lemon squash.

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And if you’ve never cooked with risoni before – give it a whirl. Although it looks like rice, it’s actually just a type of pasta. Cooked quickly in a large pot of salted boiling water, it makes for a great addition to salads, soups or curries and goes really well with some roasted veggies.

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Then simply throw it all together and Viola! You’ve got a lovely little meat free Monday night meal. Simple, healthy and delicious.

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Just make sure you leave some haloumi for me!

roasted vegetable + grilled haloumi risoni salad

1 x red capsicum, chopped in to strips
1 x head of broccoli florets
2 x zucchini, quartered, sliced lengthways and halved
2 x cloves of garlic
2 x dried chillies
250 grams of risoni
200 grams of haloumi, thinly sliced
A handful of baby spinach leaves
A good drizzle of olive oil
The juice of half a lemon
Salt and freshly cracked pepper

  • Add the capsicum, broccoli, zucchini, garlic and chillies to a large roasting pan. Drizzle with olive oil and season with salt and pepper. Roast in a moderate oven (180℃) for 20-30 minutes or until nicely roasted. (I shake the pan around half way through the cooking process). 
  • While this is happening, cook your risoni according to packet instructions. (It should take about 8 minutes to boil the pasta in a large pot of salted, boiling water. Taste to see if it’s cooked and strain, setting aside to cool. I mix through a touch of olive oil so that it doesn’t stick together). 
  • In a griddle pan or non stick frypan, grill the haloumi on both sides so that it’s nicely charred. Set aside.
  • Once the veggies are finished roasting, discard the chillies and smoosh the garlic cloves.
  • To assemble the salad, simply mix the roasted veggies and baby spinach through the risoni, arranging in a shallow serving bowl, topping with the haloumi.
  • Drizzle with olive oil, season with salt and pepper and squeeze some lemon juice over the top.

Lo’s tips

  • This dish can be enjoyed on it’s own or it also goes well as part of a barbecue, with some barbecued meat and crusty bread.
  • Alternatively you can also serve this alongside some grilled chicken.
  • You can also dress the salad with some caramelised balsamic vinegar if you like, as it adds more flavour.

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If you make this pasta salad, please leave your comments below. xx

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