The combination of cumin, lemon and coriander is really my favorite at the moment. I'm completely in love with it! The inspiration is really from Isabel's Cantina, a book by Isabel Cruz which I've written about before. I made a great quinoa salad from that a while ago (I'll post about that, too, soon) and ever since.. I've been craving the combination.
I liked this salad even more than the original actually - halloumi cheese and avocado are great together, and they really soak up the flavors.
Risoni is a small rice-shaped pasta - I think it's called Orzo in some places. You can use any small pasta though - it won't matter. And halloumi is a cypriotic cheese that doesn't melt when it's heated. It retains it's shape and gets a great golden crust - delicious! Nigella describes it as eating styrofoam and she has a point as it's wonderfully squidgy.
I love this alongside grilled meat, but it'd go well with a nice piece of salmon as well, or chicken for that matter. It's a very versatile side dish - but it'd work great on its own, too.
Risoni with Halloumi, Avocado and Coriander
150 g risoni or other small pasta
125 g halloumi cheese, in small cubes
1 avocado, diced
100 g cherry tomatoes, halved
1 small red onion, finely sliced
1 large buch of fresh coriander, chopped
1 lemon, juiced
1 tbsp apple cider vinegar
1/2 tbsp olive oil
salt, pepper, cumin
Boil the risoni in plenty of salted water. Drain and rinse in cold water. Fry the halloumi with a little bit of oilve oil until it's golden brown. Mix the risoni with avocado, tomatoes and red onions. Whisk together lemon, vinegar, a tiny bit of oil, salt, pepper and cumin. Add this to the rest of the ingredients with the halloumi, and finally, the coriander.
Recept p� svenska:
Risoni med halloumi, avocado och koriander
Friday, July 4, 2008
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Posted by mavikaplan at 9:45 AM