risoni salad with haloumi, pump­kin & pome­gran­ate

taste.com.au - - THIS MONTH -

Pome­gran­ate is en­joy­ing some pop­u­lar­ity. Here, it adds a juicy burst to salty cheese, warm spices and crunchy rocket.

serves 6 (as a side) | prep 20 mins | cook­ing 30 mins

12 ⁄ (about 700g) but­ter­nut pump­kin, peeled, de­seeded, sliced 1 tbs ex­tra vir­gin olive oil, plus 125ml ( 12 ⁄ cup) ex­tra 165g ( 3 ⁄4 cup) dried risoni pasta 60ml ( 14 ⁄ cup) fresh le­mon juice 12 ⁄ tsp cumin seeds, lightly crushed 1 tbs chopped fresh dill, plus ex­tra sprigs, to serve 1 bunch rocket, trimmed 180g pkt haloumi, sliced Pome­gran­ate seeds, to sprin­kle

1 Pre­heat the oven to 200°C/180°C fan forced. Lightly grease a large bak­ing tray. Place pump­kin in a bowl, add 1 tbs oil and toss to coat. Place in a sin­gle layer on the pre­pared tray. Sea­son. Bake for 25 min­utes or un­til ten­der. 2 Mean­while, cook the risoni in a saucepan of boil­ing wa­ter fol­low­ing the packet di­rec­tions or un­til al dente. Drain and rinse un­der cold run­ning wa­ter. Drain well and trans­fer to a bowl. 3 Com­bine the ex­tra oil, le­mon juice, cumin and chopped dill. Sea­son well. Add half the mix­ture to the cooked risoni. 4 Heat a non-stick fry­ing pan over high heat. Cook the haloumi for 2 min­utes each side, or un­til golden. Ar­range the pump­kin, risoni mix­ture and haloumi on a serv­ing plat­ter. Driz­zle with a lit­tle of the re­main­ing dress­ing. Top with the rocket. Driz­zle with the re­main­ing dress­ing and sprin­kle with pome­gran­ate seeds and ex­tra dill sprigs.

PER SERVE • 12g protein • 28g fat (7g sat­u­rated fat) • 27g carb • 3g di­etary fi­bre • 420 Cals (1758kj)

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