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.


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.


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.


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



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.


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


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