Monday, 27 January 2014

Roasted Pepper, Feta and Risoni Salad










This is the kind of lunch you have when all you've eaten for the past two weeks is cake and coffee.



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.


14 comments:

  1. Sounds and looks just up my street. I would possibly be tempted to go for the lazy option of using jarred roasted peppers, though ;-)

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    Replies
    1. Good quality fire-roasted peppers are a great substitute and a very good short-cut.

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  2. Replies
    1. Thanks. You took the words right out of my mouth.

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  3. Okay, you always have such incredible recipes of salad, it's crazy! The colours and the flavours are simply prefect.

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    Replies
    1. Thanks Gabrielle. We have "salad weather" and we eat one every day, so I have to have a lots of options.

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  4. Lovely colors and gorgeous flavors! I could devour that!

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    Replies
    1. Thanks Maria. I love lots of colours in my food. Reds, yellows and greens for salads, brown for chocolate...

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  5. Replies
    1. I feel like I'm eating healthy when I eat colours.

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  6. This is my kind of salad - so delicious and right up my ally!

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  7. I love risoni, I really don't eat it enough. A perfect, simple salad, my favourite kind.

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    Replies
    1. Thanks Emma. I really needed a salad with lots of colour and fresh flavour, this certainly did the job.

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