Donna Hay’s Risoni and Chilli-honey Haloumi Salad

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.

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.

Combine the lemon juice, oil, mustard, salt and pepper.

Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.

Top with the chilli-honey haloumi and serve.