Risoni Salad

Submitted by: Anna Foley
Spring into Summer
with this tasty Risoni Salad

Dietary guidance: v 

Ingredients

• package risoni pasta
• handful of baby spinach leaves
• some feta cheese crumbled
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts
• a few basil leaves from the garden
• sprinkling ground pepper
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar

Method

Firstly, rummage through your pantry and dig out that packet of Risoni pasta that you once bought because “it looks nice and I’ll get around to cooking with it some day..”

Next is to gather some saucepan lids for your child to make music while you bring a large pot of lightly salted water to the boil. Tip in your Risoni and cook for 10 minutes to the delightful sounds of clashing and clanging pot lids. Drain and rinse with cold water.

Show your babe the cooked but cooled rice shaped pasta and let them feel its slippery texture in their hands.

Find a lovely large serving bowl and let them help pour in the Risoni and crumble the fetta cheese on top. Lots of fun for sticky fingers. Show them the baby spinach and basil leaves and add them to the bowl. You can tear them up into smaller pieces if it’s fun, or chop carefully. Add the pine nuts and listen to their gentle sound as they tumble around the bowl.

Hands in! Mix all these ingredients around with either your hands and your child’s hands or wooden spoon.

Finally, toss with finely chopped onion, olive oil and balsamic vinegar. Admire your gorgeous salad together, then refridgerate until chilled.

Serve with some sumptuous sourdough bread and enjoy this meal with some friends outdoors, come on it’s Summertime!


You could even add steamed broccoli to this, or toss through some chunks of sweet roasted pumpkin, how about some roasted cherry tomatoes, or fried haloumi pieces? Or go wild and add some chopped figs. The choice is yours, get in the kitchen and get creative!

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