Donna Hay's risoni and chilli-honey haloumi salad recipe

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Risoni and chilli-honey haloumi salad

The haloumi give this salad some real oomph

By Donna Hay | Feb 25, 2025

Risoni and chilli-honey haloumi salad
Con Poulos

Every spoonful of this salad is deliciously good.

Tender risoni, peppery rocket, sweet pops from currants and toasty almonds… just top with molten chilli-honey haloumi and it’s simply perfect!

Yields: 4

Ingredients

  • 350g (12½ oz) dried risoni 
  • ⅓ cup (80ml/2½ fl oz) lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • sea salt and 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
  • ⅓ cup (120g/4½ oz) honey
  • 1 teaspoon dried chilli flakes

Directions

Step 1
Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain the risoni and refresh under cold water. Set aside.
Step 2
To make the chilli-honey haloumi, heat a large non-stick frying pan over medium–high heat. Add the oil and haloumi and cook for 3 minutes or until golden. Remove from the heat. Add the honey and chilli and stir to combine. Set aside.
Step 3
Combine the lemon juice, oil, mustard, salt and pepper.
Step 4
Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.
Step 5
Top with the chilli-honey haloumi and serve.
 
 

For more Donna Hay recipes, check out her new cookbook, Too Easy, available at all good bookstores. 

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