Warm Risoni Salad
with Charred Zucchini & Pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Cooking Steps
Thinly slice the zucchini into long strips. Slice the cherry tomatoes in half. Finely grate the Parmesan cheese.
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.
Divide the Zucchini, Tomato and Pesto Risoni between bowls. Garnish with parmesan and pine nuts. Enjoy!
