Risoni Salad

With Zucchini, Pomegranate, Feta & Lemon, Dill Dressing

by Prue Mynard from @whatspruecooking

INGREDIENTS:

1 ½ cups risoni orzo or other small pasta

2 tsp San Elk Chicken Stock

2 medium zucchini, cut into 0.5cm rounds, grilled

1 bunch asparagus, cut into 2cm pieces, blanched

2 spring onion, sliced

1 tbs dill, finely chopped

1 tbs baby capers

¼ cup basil leaves, loosely packed

½ a pomegranate

80g feta cheese

¼ cup extra virgin olive oil

Juice of ½ a lemon

½ tsp lemon zest, finely grated

1 tbs white wine vinegar

1 tbs dill, finely chopped

2 tsp Dijon mustard

1 tsp honey

METHOD:

1. Bring a pot of water to the boil. Once boiling, stir in chicken stock and add the pasta. Cook until aldente. Drain and drizzle over some olive oil and mix to stop it sticking together.

2. Heat a medium frypan over medium heat and cook the zucchini, until golden brown on each side. Set aside.

3. Make the dressing by combining all ingredients into a small bowl and whisk until the oil emulsifies and the dressing is creamy.

4. Place pasta, zucchini, asparagus, spring onion, dill, capers, basil and ¾ of the pomegranate into a bowl and mix to combine. Add the dressing and toss well to coat.

5. Crumble the feta over the top and the remaining pomegranate and garnish with basil leaves.

6. Enjoy!
   

We love seeing your creations!

Take a photo and then tag us @san_elk on Instagram!