Lettuce, cherry tomatoes, fetta and avocado – that was my standard salad mix until recently. I’m not a big salad eater, it was more of a token salad whenever I made it. I have come a long way in recent times and grown to love a lot of the things that I previously disliked. This risoni salad is light and fresh. It could be served as a meal if you added some meat and extra veges.

First step – cook the risoni according to the packet directions. Test for doneness just like with regular pasta – taste it for an al dente texture.

Place the risoni in a large bowl and mix through the spinach leaves and chopped parsley. I also added a little extra oil at this stage to stop the risoni all sticking together.

Whisk up the oil, lemon juice, mustard and sugar. Stir the dressing through the risoni.

Place the risoni on a serving platter and sprinkle the feta over the top to serve. I cooked the risoni the day before for my salad and served it cold. It could be served hot if you prefer. Enjoy!

Lemon risoni salad

Yield: 8

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Ingredients

• 100g (3.5oz) baby spinach
• 2 cups parsley, roughly chopped
• 1/4 cup lemon juice
• 100g (3.5oz) feta, crumbled
• 300g (11oz) risoni pasta
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp white sugar

Instructions

1. Cook the risoni in a large saucepan of boiling water according to the packet  directions.
2. Place the risoni in a large bowl with the spinach and parsley.
3. Whisk the oil, lemon juice, mustard and sugar together and add to the pasta then toss to combine.
4. Transfer to a serving platter and sprinkle with feta.