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Chorizo, Cherry Tomato & Pesto Risoni Salad with Fetta & Almonds

Chorizo, Cherry Tomato & Pesto Risoni Salad with Fetta & Almonds

Chorizo, Cherry Tomato & Pesto Risoni Salad with Fetta & Almonds

Quick Prep | Ready in 15 | Serves 2

Up to 180$ + Free Treats / Extras for Life

Risoni - the clever pasta that looks like rice - is the ideal ingredient in this quick 15 minute lunchtime salad. With chorizo and cherry tomatoes, this bowl of goodness gets the welcome addition of creamy fetta and pesto to really raise the flavour stakes.

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

1 punnet

cherry tomatoes

1 sachet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

roasted almonds

(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Hazelnut, Pine Nut, Pistachio, Cashew, Pecan.)

Not included in your delivery

Olive Oil

1.5 cup

boiling water

Nutritional Values

per serving

Energy (kJ)3354 kJ

Fat51.3 g

of which saturates14.7 g

Carbohydrate40.1 g

of which sugars6.6 g

Protein41.6 g

Sodium1920 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Cook the risoni

1

Boil the kettle. Add 1 1/2 cups boiling water to a medium saucepan. Add the risoni and cook until ‘al dente’, 7-8 minutes. Drain any remaining water, return to the pan and drizzle with a little olive oil to prevent sticking.

Cook the chorizo

2

While the risoni is cooking, roughly chop the mild chorizo. Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chorizo, tossing, until golden, 4-6 minutes.

Toss the salad

3

While the chorizo is cooking, halve the cherry tomatoes. Add the cherry tomatoes, red pesto, chorizo and baby spinach leaves to the cooked risoni. Stir to combine.

Pack & serve

4

Divide the pesto risoni salad between two microwavable containers. Crumble with the fetta cubes and sprinkle with the roasted almonds. Season to taste and refrigerate. At lunchtime, heat in the microwave until piping hot, 2-3 minutes.

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