Roasted Pepper, Feta and Risoni Salad
slightly adapted from Bill Granger's Easy
Serves 4 - 6
1 yellow pepper
1 red pepper
250g risoni, cooked to packet instructions (mine took 7 minutes), drained and refreshed in cold water
1 red chilli, finely chopped
1 garlic clove, crushed
1 teaspoon paprika
zest and juice of 1 large lemon
4 tablespoons extra virgin olive oil
large handful of flat leaf parsley leaves
200g feta, crumbled
Preheat the oven to 200 degrees C. Place the peppers on a tray lined with baking paper and roast for 30 - 40 minutes, until the skin is blistered and blackened. Remove them from the oven, put them in a zip-lock bag and seal it. Keep them there for at least 20 minutes. Remove them from the bag and peel them. The skins should just slip off. Tear into strips and put them into a large serving bowl along with the cooked risoni. Set aside.
Place the chilli, garlic, paprika and lemon zest in a small saucepan. Cook over medium heat for about 2 minutes. Do not let the garlic burn. Remove from the heat and add the lemon juice and season to taste. Pour the hot dressing over the pasta and peppers and toss. Sprinkle over the parsley leaves and crumbled feta and gently toss again.