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Risoni, Green Bean & Golden Halloumi Salad Recipe
Ash Tyrrell

Risoni, Green Bean & Golden Halloumi Salad Recipe

I recently made this Risoni, Green Bean & Golden Halloumi Salad, and honestly, it surprised me in the best way. It’s one of those dishes that feels light yet satisfying at the same time. I love how the crispy, golden halloumi pairs with the tender pasta and fresh greens. The flavors are simple but come together beautifully with every bite.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup risoni orzo pasta – cooks quickly and gives a lovely soft texture
  • 200 g halloumi cheese – slice evenly so it crisps up perfectly
  • 150 g green beans – trim ends and cut into bite-sized pieces for easy eating
  • 2 tablespoons olive oil – use good quality oil for better flavor
  • 1 tablespoon lemon juice – fresh is always best for brightness
  • 1 teaspoon lemon zest – enhances the citrus flavor beautifully
  • 1 garlic clove minced – adds depth to the dressing
  • Salt to taste – balance flavors carefully
  • Black pepper to taste – freshly ground is ideal
  • 2 tablespoons fresh herbs parsley or mint – adds freshness and color
  • Optional: 1 tablespoon honey or maple syrup – for a slight sweet balance
  • Optional: toasted nuts or seeds – adds crunch and texture

Method
 

  1. Bring a pot of salted water to a boil and cook the risoni according to package instructions. Make sure not to overcook it, as it should stay slightly firm. Drain and let it cool slightly before using.
  2. Blanch the green beans in boiling water for a few minutes until tender but still crisp. Immediately transfer them to cold water to keep their vibrant color. Drain and set aside for later use.
  3. Heat a frying pan with a little olive oil over medium heat. Add the halloumi slices and cook until golden brown on both sides. Remove from heat and let them rest slightly before cutting into pieces.
  4. In a small bowl, whisk together olive oil, lemon juice, lemon zest, and garlic. Add salt and pepper to taste and mix until well combined. This dressing ties all the flavors together.
  5. In a large bowl, combine the cooked risoni, green beans, and herbs. Pour over the dressing and gently toss everything together. Make sure the pasta absorbs the dressing evenly.
  6. Top the salad with the golden halloumi pieces just before serving. Add any optional toppings like nuts or seeds for extra texture. Serve warm or at room temperature for best flavor.

Notes

  • I always cook the halloumi last so it stays crispy and warm
  • Don’t skip the lemon zest—it really lifts the entire dish
  • I like adding a drizzle of extra olive oil right before serving
  • Let the salad sit for 5–10 minutes so flavors can blend well
  • I sometimes add chili flakes for a subtle kick