A bright asparagus and risoni salad with golden halloumi, toasted almonds, fresh herbs, lemon, shallots and pomegranate — fresh, salty, crunchy and perfect as a colourful side or light lunch.
Why This Ancient Grain Halloumi Salad Works
This ancient grain halloumi salad works because every ingredient earns its place. Golden, salty seared halloumi contrasts with nutty risoni, crisp asparagus and toasted almonds, while pomegranate seeds add little bursts of sweetness and a lemony dressing ties it all together. It’s substantial enough for a light lunch on its own, yet colourful and quick enough to serve as a stand-out side dish.
SERVES 4
TIME: 15 MINUTES
~ 375 calories per serve
~ 18g protein per serve
Ingredients
1 bunch asparagus
1 tbsp olive oil
1 cup cooked risoni (orzo)
Juice of half a lemon
1 garlic clove, minced
¼ cup fresh parsley
¼ cup toasted almonds
Fresh dill, to taste
1–2 shallots, thinly sliced
¼ red onion, thinly sliced
Pomegranate seeds
180–200g halloumi, sliced
½ tbsp olive oil
Optional: pinch of chilli flakes or ½ fresh red chilli
Method
Prepare the asparagus
Toss the asparagus with 1 tbsp olive oil, salt.
Grill or pan-fry over medium-high heat for 3-5 minutes or until visibly charred.
Make the base salad
In a large bowl, combine the cooked risoni, lemon juice, garlic, parsley, dill, shallots, and red onion.
Add the chopped grilled asparagus and toasted almonds. Season lightly with salt and pepper.
Cook the halloumi
Pan-fry the halloumi slices and sprinkle with chilli flakes or fresh red chilli. Cook 1–2 minutes per side until golden and crispy.
Assemble the salad
Plate the risoni salad and top with halloumi.
Drizzle with ½ tbsp olive oil and scatter over pomegranate seeds.
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Tips for the Best Ancient Grain Halloumi Salad
- Pat the halloumi dry before searing so it develops a deep golden crust instead of steaming.
- Cook the risoni until just al dente, then rinse briefly in cold water so it doesn’t turn mushy in the salad.
- Toast the almonds in a dry pan until fragrant for extra crunch and a deeper, nuttier flavour.
- Dress the salad just before serving so the risoni and asparagus stay fresh rather than soggy.
Storage and Make-Ahead Tips
Store leftover ancient grain halloumi salad in an airtight container in the fridge for up to 2 days. Keep in mind that halloumi firms up when chilled, so let the salad sit at room temperature for 10-15 minutes before serving again. For the best texture, cook the risoni and toast the almonds ahead of time, then assemble the salad with freshly seared halloumi just before you plan to eat.
Serving Suggestions
This ancient grain halloumi salad is hearty enough to serve as a light lunch on its own, or pair it with grilled chicken or lamb for a more substantial dinner. If you love bright, herby salads like this one, our Panzanella Salad is another great option to add to your rotation. The jewel-like pomegranate seeds scattered through the salad add colour as well as little pops of tart sweetness in every bite. A scattering of extra fresh herbs and a final squeeze of lemon just before the table makes this ancient grain halloumi salad look and taste even more vibrant. It’s a wonderful dish to bring to a potluck or barbecue, since it holds up well at room temperature and travels easily without wilting. It also pairs beautifully with crusty bread and a glass of chilled white wine for an easy summer lunch outdoors. Leftovers make a great packed lunch the next day too. Enjoy it however suits your table best.
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