Crispy Haloumi And Lemon Risoni Bake
This warming pasta bake pulls rank as one of the best of the best. Creamy, lemony pasta with crisp, caramelised cubes of haloumi – it delivers pure delight with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Microplane
- Mixing bowl
- Spoon
Ingredients
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 2 leeks, sliced
- 1½ cups (300g/10½ oz) dried risoni (orzo)
- 2 teaspoons finely grated lemon rind
- 3½ cups (875ml/29½ fl oz) good-quality chicken stock
- 1 cup (250ml/8½ fl oz) pure (pouring) cream
- 2½ cups (90g/3 oz) firmly packed shredded kale leaves (about 2–3 stalks)
- sea salt flakes
- 380g (13½ oz) haloumi, cut into chunks
- 1 tablespoon thyme leaves
- ½ teaspoon cracked black pepper
- 1 lemon, thinly sliced
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