risoni salad with haloumi, pumpkin & pomegranate
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)