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.
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.
Leave a Reply