Golden halloumi bowl with summer vegetables and risoni

Name: Golden halloumi bowl with summer vegetables and risoni
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 1½ cups risoni pasta; 2 tbsp extra virgin olive oil; 200g cherry tomatoes, halved; 6 baby cucumbers, roughly chopped; 1 handful of green beans, trimmed and roughly chopped; 4 spring onions, finely sliced; 1 large handful of mint leaves, roughly chopped; 1 handful of dill, roughly chopped; ½ cup pitted kalamata olives, roughly chopped; ¾ cup pumpkin seeds and/or sunflower seeds, toasted; salt flakes and freshly ground black pepper; 200g halloumi, cut into cubes or thick strips; 1 tsp pure maple syrup

Light enough to be refreshing, yet hearty enough to sustain, this vegetarian salad makes healthy eating effortless.

Sarah Pound

November 5, 2025

This colourful vegetarian balance bowl is ideal for lunch al desko or a light dinner.Sarah Pound

This vibrant vegetarian dish is loaded with seasonal ingredients and satisfying textures. It’s light enough to be refreshing, yet hearty enough to sustain. A zingy dressing brings all the bright, clean flavours together. Lunch, dinner or whenever – this is balanced, delicious, and makes healthy eating completely effortless.

Ingredients

1½ cups risoni pasta
2 tbsp extra virgin olive oil
200g cherry tomatoes, halved
6 baby cucumbers, roughly chopped
1 handful of green beans, trimmed and roughly chopped
4 spring onions, finely sliced
1 large handful of mint leaves, roughly chopped
1 handful of dill, roughly chopped
½ cup pitted kalamata olives, roughly chopped
¾ cup pumpkin seeds and/or sunflower seeds, toasted
salt flakes and freshly ground black pepper
200g halloumi, cut into cubes or thick strips
1 tsp pure maple syrup

LEMON AND MAPLE SYRUP DRESSING

2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar or white wine vinegar
1 tsp Dijon mustard
1 tsp pure maple syrup
good squeeze of lemon juice

Method

Step 1
Bring a large saucepan of salted water to a boil. Add the risoni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water, then toss with 1 tablespoon of olive oil to prevent it from sticking. Set aside to cool slightly.
Step 2
In a large serving bowl, combine the cherry tomatoes, cucumber, green beans, spring onions, mint, dill, olives, seeds, and the cooled risoni. Season generously with salt and pepper.
Step 3
Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Fry the halloumi for 2-3 minutes on each side until golden. Drizzle with maple syrup and continue cooking until the syrup caramelises and coats the halloumi. Remove from the heat.
Step 4
To make the lemon and maple dressing, whisk the olive oil, vinegar, Dijon mustard, maple syrup and lemon juice together in a small bowl until emulsified. Season with salt and pepper to taste.
Step 5
Pour half of the dressing over the salad and gently toss to combine. Arrange the caramelised halloumi on top, then drizzle with the remaining dressing.