Spinach, Rocket & Risoni Salad
Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1 cup risoni
- 1/4 cup extra virgin olive oil
- 280grams artichoke hearts in brine
- 2tablespoons white wine vinegar
- 1/2 cup parmesan, shaved (to serve)
- 1teaspoons dijon mustard
- 1 cup semi-dried tomatoes
- 1 pinch black pepper (to serve)
- 1tablespoons oil
- 150grams baby spinach leaves
- 1teaspoons caster sugar
Nutrition per serving
1150kJ / 275Cal
1150 Kilojoules or 275 Calories
13% of daily energy intake*
Protein
7.6grams
Fat
17.1grams
Carbs
24.5grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook risoni in a large saucepan of salted boiling water following packet instructions. Drain and transfer to a bowl.
Step 2 of 5
Add oil and toss until well combined. Set aside to cool. Drain and halve artichokes. Add to risoni with semi-dried tomatoes.Toss to combine.
Step 3 of 5
Empty a packet of baby spinach and rocket into a serving bowl. Top with risoni mixture.
Step 4 of 5
Whisk extra virgin olive oil, white wine vinegar, Dijon mustard and caster sugar in a bowl.
Step 5 of 5
Drizzle dressing over salad just before serving. Top with shaved parmesan and freshly ground black pepper.
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