Risoni salad with asparagus, zucchini, lemon & ricotta

Risoni salad with asparagus, zucchini, lemon & ricotta

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

This salad is fresh and delicious and, like grain salads, it’s best served at room temperature – so don’t go from fridge to table. It needs time to warm to room temperature so you can actually taste everything.

Ingredients

Quantity Ingredient
200g asparagus, trimmed and finely sliced on an angle
500g risoni
4 zucchini, cut into matchsticks
250g fresh or thawed frozen peas
150g pine nuts, toasted
1 bunch basil, leaves torn
1/2 bunch mint, leaves torn
1/2 bunch dill, roughly chopped
100g semi-dried tomatoes, chopped

Dressing

Quantity Ingredient
100g fresh ricotta
150g greek-style yoghurt
3 lemons, juiced
2 lemons, zested
150ml extra-virgin olive oil

Method

  1. To make the dressing, place all of the ingredients in a bowl and whisk to combine.
  2. Prepare an ice bath by filling a large bowl with water and adding ice cubes.
  3. Bring a large saucepan of salted water to the boil and blanch the asparagus for 1 minute. Remove the asparagus and refresh in the ice bath. Add the risoni to the same saucepan and cook for 15–20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.
  4. When the risoni is completely cool, place in a salad bowl and mix in the dressing and remaining ingredients.
Tags:
alimentari
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again