Donna Hay's Risoni and Chilli-honey Haloumi Salad
Make your own chilli-honey haloumi and whip together this scrumptious Risoni and Chilli-honey Haloumi Salad by Donna Hay.
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.newidea.com.au.
Cooking tools:
- Saucepan
- Colander
- Nonstick skillet
- Stove
- Serving bowl
- Mixing bowl
- Whisk
- Spoon
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
- 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
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