Warm Risoni Salad

Bring a medium pot of water to the boil. Add in the risoni and cook for 5-6 minutes, or until soft. Drain and set aside in a large bowl. TIP: Risoni is a versatile ingredient that can be used in soups, salads and stews.

Heat a small frying pan over medium heat. Add in the pine nuts and toast for 2-3 minutes, tossing regularly, or until nice and golden. TIP: Do no overcook the pine nuts. They will brown quite quickly, so keep an eye on them.

Heat a large frying pan to a high heat and drizzle in enough olive oil to coat the bottom of the pan. Place the zucchini strips in the pan and cook for 1-2 minutes on each side, or until tender and golden. Once the zucchini is cooked, add to the bowl with the risoni.

Add a drizzle of olive oil to the same pan you cooked the zucchini in. Add in the cherry tomatoes and cook for 2-3 minutes, or until slightly charred and soft. Add the tomatoes to the risoni along with the rocket, pesto and season with 1/4 tsp salt and 1/4 tsp of pepper.