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.
