Donna Hay's Risoni and Chilli-honey Haloumi Salad | New Idea

Ingredients

• 350g (12½ oz) dried risoni
• ¹⁄³ cup (80ml/2½ fl oz) lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dijon mustard
• sea salt and cracked black pepper
• 100g (3½ oz) rocket (arugula) leaves
• 1 cup (16g/½ oz) mint leaves, torn
• ½ cup (80g/2¾ oz) toasted almonds, chopped
• ½ cup (50g/1¾ oz) currants
• CHILLI-HONEY HALOUMI
• 1 tablespoon extra virgin olive oil
• 440g (15½ oz) haloumi, cut into chunks
• ¹⁄³ cup (120g/4½ oz) honey
• 1 teaspoon dried chilli flakes