Risoni with Halloumi, Avocado and Coriander - Sizin Portal

Risoni with Halloumi, Avocado and Coriander

Friday, July 4, 2008


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
Serves 2

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

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