Risoni Salad

Name: Risoni Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 cup crumbled Feta; 1 tbsp Olive Oil; 1 Lemon; 2 medium Spring Onions, chopped; 1 cup Rocket; 10 Cherry Tomatoes - Cut in Half; 2 1/2 servings 50g Basil Pesto; 2 servings 250g Uncooked Risoni

Rating

5.0

A yummy salad, perfect for lunch or as a side.

Yields	Preparation Time	Cooking Time
8	25 mins	10 mins

Ingredients

1 cup feta, crumbled

1 tbsp olive oil

1 lemon

2 medium spring onions, chopped

1 cup rocket

10 cherry tomatoes, halved

50 g basil pesto

250 g risoni, uncooked

Directions

1.	Add the risoni to boiling water. Add some salt and the olive oil and cook until al dente, approximately 10 minutes on medium-high heat. Drain water and rinse with cold water. Transfer cooked risoni to a salad bowl.
2.	Mix through the basil pesto. Add the rocket, cherry tomatoes, feta cheese and spring onion.
3.	With the palm of your hand roll the lemon on a hard surface. Cut in half and squeeze the juice over the risoni mix. Stir through.
4.	Add some black pepper to taste.